Spaghetti alla Nerano – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Italy Region / Locale: Italian Servings: Serves 4
Italy Region / Locale: Italian Servings: Serves 4Spaghetti alla Nerano is a delightful and iconic dish hailing from the captivating coastal village of Nerano in Southern Italy. This classic Neapolitan pasta combines the fresh simplicity of zucchini with the richness of provolone del monaco cheese, offering a comforting embrace of creamy and savory flavors. Legend has it that this recipe was first crafted in the 1950s, capturing the hearts of locals and travelers alike with its tantalizing taste and aromatic allure. Its origins are deeply rooted in the vibrant culinary traditions of the Campania region, where the sun-kissed produce and distinct local ingredients elevate every bite into a celebration of Italian gastronomy.
Ingredients
- spaghetti – 400 g / 14 oz
- zucchini – 500 g / 1.1 lbs, thinly sliced
- provolone del monaco cheese – 200 g / 7 oz, grated
- extra virgin olive oil – 1/4 cup / 60 ml
- fresh basil leaves – 20 leaves
- garlic – 2 cloves, minced
- salt – to taste
- black pepper – to taste
Instructions
- In a large pan, heat the olive oil over medium heat and sauté the garlic until golden.
- Add the zucchini slices and cook until they are golden and tender, about 8-10 minutes. Season with salt and pepper.
- Remove from heat and let the zucchini cool slightly. Blend half of the zucchini with a handful of basil in a blender or with an immersion blender until creamy.
- Meanwhile, cook the spaghetti in a large pot of salted boiling water until al dente. Reserve 1 cup (240 ml) of pasta water and drain the rest.
- Add the cooked spaghetti to the pan with the zucchini sauce, adding reserved pasta water as needed to reach a creamy consistency.
- Mix in the grated provolone cheese until melted and thoroughly combined with the pasta.
- Toss in the remaining zucchini slices and fresh basil leaves, stirring gently. Adjust seasoning with salt and pepper.
- Serve immediately, garnishing with additional cheese and basil if desired.
Substitutions
- provolone del monaco cheese -> pecorino romano or aged parmesan
- spaghetti -> linguine or fettuccine
Enhancements in the Next Evolution
- Infuse the olive oil with basil by gently heating the basil leaves in the oil before cooking the garlic.
- Add a splash of lemon juice for a hint of acidity.
- Incorporate a small amount of crushed red pepper flakes for mild heat.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
