Spaghetti Alla Nerano (Spaghetti with Zucchini)

Spaghetti alla Nerano is a creamy pasta dish made with fried zucchini slices, fresh basil and a simple sauce that brings it all together.

As much as I crave traveling and more specifically, traveling to a beautiful scenic place like Italy, it’s not always feasible. Our home base is all the way in California and even though one day we will split our time overseas there, that time is not now. But why wait to live somewhere to enjoy the beauty of it? At least that is the way I see it.

Because the last thing I want to do is wait to live the sort of life I want and food is likely the highest expression of this. Which is exactly why I bring in any bit of old world charm I can and mealtime here is filled with traditional Mediterranean flavors we adore. Namely this Spaghetti alla Nerano. 

You may or may not be aware that this particular dish has gained in popularity since the actor Stanley Tucci mentioned it on his Instagram. But even with its new found glory, this pasta has been enjoyed for decades since being created in the 1950’s in the small village of Nerano in Southern Italy on the Amalfi coast. This simple dish is one to make all summer long when the zucchini production is fierce. And right now, I don’t have a countertop that is not displaying their dark green silhouettes. 

The dish is simple but for best results does require a small wait time (30 minutes) between frying up the zucchini slices and boiling the pasta. I promise this small wait is worth it as the basil flavor fuses into the fried zucchini slices and gives the overall dish a bright summery quality with a creamy texture. 

Spaghetti alla Nerano Is…

• One of the best things I make with my fresh zucchini.
• A classic Italian pasta dish that is perfect for summer.
• A dish made famous by actor Stanley Tucci. 
• Made with simple ingredients and an easy cooking method. 
• One of those life changing Italian pasta recipes.
• Great for a first course or a main course.

Ingredients

Zucchini- I like to use my green zucchini for this but yellow will also work.

Pasta- I like to use linguine and even pappardelle but spaghetti is what is traditional. All are delicious and work well for this dish.

Cheese- Other variations of Spaghetti alla Nerano recipe might call for a blend of parmesan cheese and provolone cheese together but I like to use parmesan cheese or even pecorino romano for this recipe. Use whichever grated cheese you prefer. 

Oil- I use extra virgin olive oil but pure olive oil will work fine. Use a good quality.

Basil- use fresh basil leaves over dried basil. The fresh brings a bright flavor to the dish.

Seasoning- I use sea salt but Himalayan salt or even standard table salt will work fine for this dish. If using table salt, go a little more lightly as it is a bit more salty than the salts mentioned.

*Disclaimer: This post may contain affiliate links, which means I may receive commissions if you choose to purchase through the links I provide (at no cost to you).

Tools

Large Sauté Pan

Pasta Pot

Sharp Knife

Directions

Slice the zucchini into 1/2 inch discs. Coat a large skillet with olive oil and begin frying them over medium heat. Have a paper towel-lined plate nearby to catch the grease. Sprinkle sea salt over them as they fry. Fry them in batches and don’t over crowd the pan. Cook the sliced zucchini until lightly browned but not mushy.

Remove them with a slotted spoon and lay them over the paper napkin on the plate. When all the zucchini is cooked, turn the heat off and pour out the oil and save two to three tablespoons. Set aside. Tear several basil leaves and distribute it over the fried zucchini rounds. Allow the zucchini to rest for 30 minutes.

When ready, heat a pot with water. salt and cook pasta until al dente. Save 1 cup of the pasta water. Set it aside. Finely chop the garlic clove.

In the pan used to cooked the zucchini, heat the saved olive oil with the garlic. Cook it only for a few seconds being careful not to burn the garlic.

Add half the pasta water to the pan along with the cooked zucchini. Then toss the pasta in the pan on low heat. Stir the pasta around the pan to coat it in the pan juices. Sprinkle the parmesan over. Remove the pan from the heat and serve with a sprinkle of parmesan cheese on top.

Cooking Notes

• Make sure to salt the pasta water as this is the best time to season the pasta itself.
• If you find the pasta to be a little dry when serving, spoon over a little more pasta water when serving.
• Allowing the zucchini to rest helps it develop it’s flavor with the basil.
• Don’t allow the garlic to cook longer than 30 seconds or so as it will burn easily.

FAQ’s

Can I use other types of squash for this?

Yes, although it might not technically be Spaghetti alla Nerano. However, yellow summer squash would be a great alternative.

What other pasta can I use?

I love to use this pappardelle pasta for this and linguine is also another great alternative.

Do I need to fry the zucchini?

Yes, I would say it matters for texture and flavor. Frying gives the zucchini the perfect texture and infused flavor that blends into the cooked pasta beautifully. Frying doesn’t take much time for the amount of zucchini needed for this recipe and there is much less messier than making coated fried zucchini. 

How To Store

Store leftovers in an airtight container. The pasta will dry out a little in the fridge so when reheating, you will want to add a little olive oil or butter to the pan. Leftovers will last up to 3 days. 

Shop This Post

Linen Apron

Olive Oil Dispenser

Pin For Later

Other Recipes You May Like…

• Homemade Pasta Pomodoro
• Grilled Zucchini and Goat Cheese
• Italian Sausage and Pepper Pasta

If you try this recipe and love it, I would appreciate you coming back to give it 5 stars!