Pasta alla Nerano
A hidden gem of the Amalfi Coast, Pasta alla Nerano is a creamy, delicate summer pasta born in the seaside town of Nerano. Made with thinly sliced zucchini, sautéed to golden perfection, and finished with aged cheese and pasta water, this dish captures the essence of coastal Italian simplicity. It’s light, flavorful, and effortlessly elegant—a taste of sun-drenched Southern Italy in every bite.
Prep and Fry
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Ingredients:
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6–7 small zucchini (about 1.5 lbs), thinly sliced
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Olive oil for frying
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Salt
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Instructions:
Slice zucchini into thin rounds. Heat a generous amount of olive oil in a wide pan and fry zucchini in batches until golden brown and tender. Drain on paper towels and sprinkle lightly with salt. For deeper flavor, let the zucchini rest for an hour after frying.
Cook and Make the Sauce
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Ingredients:
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1 lb (450g) spaghetti or linguine
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1½ cups pasta water (reserved)
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1–1½ cups grated Provolone del Monaco (or aged provolone)
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½ cup grated Parmigiano-Reggiano
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Fresh basil leaves
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Black pepper
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Instructions:
Cook the pasta in salted water until al dente. Reserve about 2 cups of the starchy pasta water. In a large sauté pan, combine the fried zucchini with a ladle of hot pasta water and let simmer briefly. Add the drained pasta, gradually mix in the cheeses off the heat, stirring quickly to form a creamy emulsion. Add more pasta water as needed.
Finish and Serve
Garnish & Assembly:
Toss in torn fresh basil and a crack of black pepper. Let the pasta sit for a minute to absorb the sauce. Serve immediately, garnished with extra cheese and basil if desired.