Experience the flavors of the Amalfi Coast with this authentic Spaghetti alla Nerano recipe. This creamy, cheesy pasta dish features fried zucchini, Provolone cheese, garlic, and fresh basil. It's so simple, yet unforgettable!
A little spaghetti alla Nerano history.
Spaghetti alla Nerano was invented in the fifties by restaurant owner Maria Grazia in a restaurant bearing her name in Nerano a small seaside town on the Sorrento Peninsula near the Amalfi coast. The restaurant still exists and is being run by her grandchildren! My husband and I went to Nerano to taste this wonderful dish where it originated!
Spaghetti alla Nerano and Stanley Tucci.
This simple but delicious Italian fried zucchini pasta recipe has become very popular in the last years because of the American-Italian actor Stanley Tucci. Spaghetti alla Nerano featured in the first episode of his hit CNN series, Searching for Italy. However, there are some slight differences between the recipe from that series and the one you'll taste in Nerano.
Italians love pasta with vegetables.
Many Italian pasta recipes are very simple and easy to make, especially those with vegetables like this spaghetti alla Nerano. Italians love pasta with vegetables. I think there are two reasons for this. Firstly, pasta is traditionally, and often, served as a first course (Italians say primo). This means it comes between the antipasti and the main course (secondo). Consequently, it needs to be kept light.
Secondly, Italy has a warm climate with long hot summers throughout the peninsula, but especially in the south. Heavy meals are difficult to digest in the heat, so Italians eat a lot of meatless pasta dishes.
Fresh, seasonal and locally grown.
Vegetable based pasta dishes may be simple to make and more digestible, but, that doesn’t mean they aren’t flavourful. Italians have a talent for creating tasty food with only a few simple ingredients.
The vegetables they use are almost always fresh, seasonal and locally grown. They make good use of herbs, garlic and, on occasion, peperoncino (chili pepper). Cheese is nearly always present in vegetable based recipes. Italians mostly don’t use cheese with seafood pasta.
This recipe for spaghetti with fried zucchini (spaghetti alla Nerano) is an excellent example of a simple but exquisite summer vegetable pasta recipe. It comes from Campania and includes ingredients typical of Neapolitan cuisine.
Different versions of Spaghetti alla Nerano.
Although, the exact original recipe for this fried zucchini pasta has been kept a secret by Maria Grazia's family, there are some Italian recipe sites claiming the original. The problem is they aren't all exactly the same.
For example, most Italian recipes call for the zucchini rounds to be fried in olive oil, but some say peanut oil. In the Stanley Tucci version, the chef used sunflower oil! I used extra virgin olive oil. It's the most traditional oil in Southern Italy and in my opinion adds both flavour and nutrients to this dish.
Another difference is in the cheese. An Italian article I came across about this recipe said that originally 3 cheeses were used; caciocavallo, pecorino and caciotta. Nowadays, most Italian recipes include provolone del Monaco cheese or caciocavallo and maybe some pecorino or Parmigiano.
In the recipe from 'Searching for Italy', the cheese is only Italian Parmigiano Reggiano (parmesan cheese). NB None of these Italian cheeses are vegetarian, although vegetarian provolone exists and, of course, you can use vegetarian parmesan.
Ingredients for spaghetti alla Nerano
Zucchini
Although there are different types of zucchini here in Italy, this recipe calls for the most common dark green ones known as 'zucchino nero di Milano'. These zucchinis are easily available outside of Italy too. Choose young, smaller fresh zucchini that have smooth and shiny skin. They will be sweeter. Older, large zucchini aren’t good because they can be bitter.
The cheese
This recipe calls for Provolone del Monaco or a spicy provolone. The former is hard to find out side of Italy. Alternatively you can use a regular provolone, caciocavallo or pecorino. Provolone del Monaco. This is a semi-hard cow’s milk DOP cheese from the Monti Lattari area near Naples. It can be quite spicy depending on the maturation.
Fresh basil
When we had spaghetti alla Nerano in Nerano, they were very generous with the fresh basil. Certainly the flavor really compliments the zucchini and cheese. Feel free to use as many basil leaves as you like. Dried basil isn't recommended. As an alternative, you could use fresh mint.
Olive oil.
Extra virgin olive oil is the best for this simple recipe. It's also the most commonly used oil in Neapolitan cuisine. It also has a lot of health benefits other oils don’t have such as antioxidants, healthy fats, and anti-inflammatory properties, among others.
Spaghetti.
Spaghetti is the traditional pasta for alla Nerano but other long pasta such as linguine work well too. Look for a good quality pasta that has the words 'bronze die' on the packet. This means that the pasta dough was extruded through traditional bronze plates, which creates a slightly rough texture. This texture prevents the sauce from sliding off the pasta.
Garlic
The amount of garlic you use really depends on taste. You can also leave it out. The garlic cloves need to be peeled and sautéed whole in olive oil over a medium heat. You then remove them from the pan before finishing the sauce.
The secret to a great spaghetti alla Nerano.
In my opinion, the secret to this dish is that the fried zucchini slices have to be immersed in boiling water. This is so that they reabsorb some of the liquid they lost during the frying. Then some of the zucchini slices are creamed with some pasta cooking water to make a creamy sauce.
You only need to cream ⅓ of the zucchini slices. The rest are left whole. Not all Italian recipes for spaghetti alla Nerano call for these steps, nor does the Stanley Tucci version. But, I think it makes this dish creamier and richer.
Pasta alla Nerano is a very simple but tasty vegetable pasta recipe particularly good in summer when basil and zucchini are in season. I’m sure that once you have tried it you will come back to it time and again, as I do.
If you do try this spaghetti alla Nerano recipe, I’d love to hear what you think. Please write a comment here on the blog or post a comment on the Pasta Project Facebook page.
Your feedback means a lot to me!
Buon Appetito!
Here are my best spaghetti recipes, and other delicious pasta recipes with zucchini:
- Pasta with zucchini flowers, saffron and ham
- Farfalle pasta with smoked salmon and zucchini
- Orecchiette with zucchini and speck
- Pasta with saffron and zucchini
N.B. This recipe was originally published in 2017 but has been updated and tweaked since my visit to Nerano.
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Spaghetti alla Nerano (pasta with fried zucchini)
Ingredients
- 14 ounces spaghetti or linguine
- 1.5 pounds zucchini
- ½ cup olive oil extra virgin
- 2 cloves garlic peeled
- 4.25 ounces grated Provolone cheese preferably Provolone del Monaco, spicy provolone or caciocavallo (see notes)
- 1 handful fresh basil leaves. washed and torn into pieces
- salt for pasta and to taste
- pepper to taste
Instructions
- Wash and cut the zucchini into thin slices, pat them dry with kitchen paper and then fry them in extra virgin olive oil until browned on both sides
- Once fried, put the slices on paper towels to remove the excess oil.
- Meanwhile boil the pasta in plenty of lightly salted water until al dente and drain, keeping aside a large cup of the cooking water.
- Heat some more olive oil in a frying pan with the 2 garlic cloves and cook taking care not to burn the garlic.
- Immerse the zucchini slices in boiling water for 4 or 5 seconds, then cream ⅓ of them either by mashing through a sieve or briefly liquidizing in a food blender with some of the pasta cooking water.
- Remove the garlic and add the cream of zucchini and the zucchini slices to the pan and then stir in the cooked spaghetti. If the dish appears too dry add some of the saved pasta cooking water. Continue to stir over a low heat for a minute.
- Stir in the grated provolone until it starts to melt and become creamy. Add more pasta water if necessary. You want a really creamy and cheesy sauce.
- Season with a sprinkling of pepper and salt as required, Serve with the basil leaves torn into pieces and some extra grated provolone to taste.
Notes
Although the original recipe I followed calls for Provolone del Monaco, this cheese isn’t available everywhere, However there are other spicy provolone cheeses produced in Northern Italy and even in America which can be used instead. You can also use caciocavallo, pecorino or parmigiano. Vegetarians should use a vegetarian parmesan or provolone. Like many Italian pasta recipes there are slightly different versions of alla Nerano. Not all include creaming part of the fried zucchini and some add butter to the dish before serving. Instead of creaming some of the zucchini, you can just mash it with a fork.
Nutrition
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If you are interested in learning how to make homemade pasta and different types of gnocchi, check out my shop page for some great video online courses from my friends in Rome! Nothing beats learning to make pasta from Italians! Plus while you’re there why not order a copy of one of my pasta recipe cookbooks or checkout some traditional pasta making tools? All great prezzies for pasta lovers!
Freya says
Zucchini is so underrated and I just love to cook it with pasta, but your recipe was so good!
Suzanne says
How much olive oil do you add to the pan for the final step where you add the creamed zucchini, zucchini, and pasta? Is this the step where some folks add a knob of butter? We made this last night and it was good. We definitely needed more zucchini and more garlic flavor.
Jacqui says
Hi Suzanne, thanks for your comment! Re the amount of oil to use in the final step, I'd use 1-2 tbsp. (I'll add that to the recipe). Yes, some people put butter at this point. Of course, more zucchini and garlic would load it with more flavour!
Sue says
I just finished making this dish - exactly as you have presented it. It was delicious!! I was able to score some provolone del monaco and I can see how this really makes the dish. Thank you for this authentic recipe.
On another note, I find the comments regarding the recipe from the Stanley Tucci show inappropriate based on the fact that the recipe you've provided is the ORIGINAL version. The show presented a version from another restaurant, which obviously had their own take on Pasta alla Nerano (as do many other restaurants).
Richard DeCosmo says
Watching the Tucci show along with your recipe have changed my view of pasta with tomato sauce. Our regret is that we have to Nerano twice and did not know this dish. We have had it three times since watching show. Thanks for all your recipes that I have already tried.
Jacqui says
Thanks for your comment Richard! Although I love tomatoes with pasta there are some great recipes without them, like this one! Happy to hear you like the recipes! I usually publish at least one new one a week so, there's always something new to try!
Frank says
I’m all set to try it tonight and tomorrow
I did not here provolone cheese on CNN and I watched it twice
Buon appetito!
Chef Frank
Jacqui says
Thanks for your comment Frank, I haven't seen the Tucci episode on CNN but most Italian recipes for alla Nerano, including the original, call for provolone or caciocavallo plus maybe parmigiano or pecorino. Some just use the latter two if they don't have the former. Like many Italian recipes there are different versions of alla Nerano. But it's delicious whichever cheese you use!
Sabrina Hogan says
I just cooked my zucchini in the sunflower oil as seen on the special. I just do not understand the reasoning behind the overnight refrigeration of the cooked zucchini. Can someone shed light on that aspect? I have set it in the fridge for now but plan on using it tonight for dinner. I've been salivating every time I think about this dish. Keeping it simple seems the best way to go.
Jacqui says
Hi Sabrina, in answer to your question about frying the zucchini the day before, I have to say I haven't come across this in any other recipe for alla Nerano, not even from the restaurant where this dish originated in Nerano! This seems to be unique to the chef who made this dish for Stanley Tucci. The other thing that is unique is using sunflower oil because in Naples everything is fried in olive oil!! However, that's not to say these steps won't contribute to a great plate of zucchini pasta, they are just not traditional! Like many Italian recipes there are different versions of alla Nerano. Some Italians add butter, others don't. Some cream part of the zucchini (as I do) others don't!
Frank says
I believe it marinates over night in the olive oil and basil
Urwell Cohm says
I bet it soaks up the aromatics of the fresh ingredients in the fridge over night (thus the belief of it tasting like garlic and onion). The sunflower oil is cheap, gets the job done and isn't soy. Chef will use a nice olive oil when putting it all together. Maybe dressing the cooling(cloth covered?) tray of fried zucchini with basil and whole garlic cloves would be enough. There is no need to marinate it in olive oil like the FNN guy and his wife were doing;) Every little thing matters!
Pam Guy says
Making this dish on Tuesday; fried the zucchini tonight...yum
Veronika Sykorova says
Love the creativity behind this! I've never had zucchini sauce pasta! Can't wait to give this recipe a try tomorrow night!
Shanaz Pappa says
I made it with gluten free pasta , didn’t have provolone cheese, used mozzarella and Parmesan cheese.....it was very tasty
Tammy says
I love the stories you share with your recipes. This is another beautiful dish...I love fried zucchini tossed with pasta. Simple but hearty meal.
Jan DiSanto says
Loved seeing Stanley and Felicity Tucci watching Spaghetti alla nerano being created by the Chef Tommaso at Lo Scoglio. Going to try to do it exactly the same. From frying the zucchini in Saflower oil and letting it sit overnight. Can't wait to try this dish!!
MiMi says
I’m going to try their recipe as well. Do you recall what kind of cheese was grated to finish the dish?
Margaret says
I saw that Stanley Tucci episode, too. We look forward to making the dish when our zucchini start producing.
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Marisa F. Stewart says
What a delightful pasta recipe and I loved learning the history behind it. I really enjoy your regional pasta dishes and we had this zucchini one on Thursday. Hubby enjoyed it so much we have it scheduled again this week.
Sharon says
It was neat that you mentioned where this recipe comes from! I love the fried zucchini in it. Simple and delicious.
Lori | The Kitchen Whisperer says
Wait, what??? Pasta AND fried zucchini together??? OMG I'm in LOVE! This is such an ingenious recipe! Thank you so much for sharing!
Marta says
This is going to be great during the hotter summer months, but the zucchini I found in my grocery store worked well.
Nan says
Found this recipe after watching Stanley Tucci eat it on his new CNN show. I’m going to prepare the zucchini using sunflower oil as the Italian chef used, and will add knob of butter. I’ll post results after I’ve made it. One of my favorite things to do is search for authentic international recipes such as this. Look forward to preparing!
Marsha Epstein says
Same reason I found this, too! Can’t wait to hear about your results.
Laura says
Made it last night exactly how it was made on Stanley Tucci’s show. It was amazing!
Geri says
Do you have the exact recipe they used on the show?
Lee says
A more detailed recipe would be very helpful
Thanks
Jacqui says
Hi Lee, thanks for your comment. I'm not quite sure what you feel is missing from this recipe post. At the end of the page is a detailed recipe card (which you can print) with ingredient quantities and step by step instructions. Please do let me know what other info you'd like to have. I'm more than happy to add anything you think is missing.
Shri says
I just saw Stanley Tucci’s show yesterday and maybe I missed something... was the cheese parmesan or not ? I have been thinking of this recipe all day and here everyone talks about it.
Rosaria says
I thought it was pecorino
Marianna says
Both parmigiano and pecorino
Farrukh Aziz says
Zucchini is something I'll eat everyday! This recipe, bridges together my favorites, spaghetti and zucchini! Can't wait to try this awesome recipe!
Lauren M Vavala says
I've never had this before, but what a great way to get some more veggies into your daily diet. I can't wait to give this a try!
Healing Tomato says
I love seeing interesting back stories to recipes. This Spaghetti Alla Nerano back story sounds so sweet. It's so cool that the restaurant is still around.
Dana says
The history of this dish is really interesting. I absolutely love the zucchini and pasta together; It is such a delicious pairing and this recipe comes together so effortlessly.
John says
I wonder how many people will be cooking this recipe following Stanley Tucci's show last night. The chef in the show added a knob of butter, and insisted that the zucchini should be fried the day before. I am trying it that way...zucchini is fried, and tomorrow we'll taste the results. I'm using Belgioso Aged Provolone because I can't find caciocavallo.
Sandy says
Hah! I also fried zucchini for tomorrow. Wish i had more zucchini . This could be a favorite. I’m getting cheese tomorrow.
Jacqui says
I didn't see Stanley Tucci's show as its not available here in Italy. But I'd like too. As with many Italian recipes there are different versions of alla Nerano. Some Italians do add butter but not every recipe calls for it. However, I've never found a recipe that says the zucchini should be fried the day before. I don't think they do that in the restaurant where the dish originated. Interesting! It's probably a method used by the chef in the restaurant where Tucci was. I'll have to try it!
Nivia says
You don’t have to fry it the day before. I made it on the go. It was delicious.
Glen says
The zucchini should have a chance to cool before making the dish. If this is being made for a restaurant, you have to plan of making 30-50 servings. There isn’t enough prep time to fry all that zucchini the day it it being served. So, the restaurant has to prep some things the day before. Restaurant cooking and home cooking are two different things.