Dive into the delightful world of Spaghetti alla Nerano, a classic dish that skyrocketed in popularity thanks to Stanley Tucci’s Searching For Italy TV show. With the perfect blend of fried zucchini and the rich taste of provolone del Monaco cheese, this pasta dish will transport you straight to the heart of Naples!
This pasta celebrates a fusion of fried zucchini and the delicious taste of provolone del Monaco cheese. Introduced decades ago, it's now an emblem of Neapolitan culinary tradition and has been recently catapulted into popularity from its debut on the Searching For Italy TV show by Stanley Tucci!
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While this fried zucchini pasta tastes beautifully complex and flavorful, it’s simple to make! The frying of zucchini in olive oil elevates its taste, infusing the dish with a richness that's complemented by the melted cheese.
With just a handful of ingredients and straightforward steps, even a home chef can recreate this Neapolitan dish from scratch using this easy recipe.
Whether it's a casual weeknight dinner, a Sunday family gathering, or a festive occasion with friends, Nerano pasta fits the bill. Its tasty blend of simple Neopolitan ingredients delivers a taste that feels both special yet comforting with little effort!
Origins
Spaghetti alla Nerano originated in the 1950's from the small village of Nerano (a small town on the Sorrento peninsula near the Amalfi Coast in Italy). There, a restauranteur named Maria Grazia invented the dish at her restaurant (named Maria Grazia, appropriately).
Legend says that Francesco Caravita, the prince of Sirignano, also known as Pupetto, stopped in her restaurant on his way from Capri to Positano by boat. He wanted a spaghetti dish, and Maria Grazia had the last of the zucchini from her crops left, so she decided to make a dish for the prince with them, along with the cheese she had left in the kitchen.
It's popularity grew and became a favorite among home cooks and restauranteurs alike.
Why You’ll Love This Recipe
- The authentic fusion of fried zucchini and provolone del Monaco delivers a taste direct from Italy's Amalfi Coast.
- With minimal ingredients and straightforward steps, spaghetti Nerano is achievable even for a home chef.
- Perfect for impressing guests or simply elevating a weeknight meal, this pasta dish is versatile for any occasion.
- The entire dish is made up of just 8 simple ingredients that are both budget-friendly and delicious.
Ingredients You’ll Need
- Spaghetti - The base of the dish provides texture and a perfect canvas for the sauce to cling to.
- Zucchini - Offers a fresh, slightly sweet flavor, becoming the star of the show when fried to a delightful golden brown.
- Olive Oil - Used for frying, it imparts a rich, Mediterranean aroma and enhances the overall flavor profile of the dish.
- Garlic Cloves - Introduce a depth of aromatic warmth, infusing the oil and complementing the zucchini's natural taste.
- Provolone Del Monaco - A traditional cheese from Naples, it melts into a creamy consistency, binding the ingredients and adding a savory kick.
- Basil - Freshens up the dish with its aromatic, herbaceous touch, offering a burst of green and a hint of peppery sweetness.
- Salt - Elevates and balances the flavors, ensuring every ingredient shines.
More About Provolone Del Monaco
Provolone del monaco is a specific type of provolone that comes from the Sorrento peninsula. Provolone del monaco literally translates to "provolone of the monk."
The milk comes from Agerolese cows (a breed of cows from Campania), which is said to give it its unique flavor. It is aged at least 180 days.
Provolone del monaco has DOP status (one of only two types of provolone to have this status!). DOP means "Denominazione d' Origine Protetta" - it's a way to identify authentic Italian products.
In order for a product to have DOP status, the product must go through an approval process where it meets the highest of standards of quality, is produced within certain regions to ensure a consistent quality, and the ingredients and products come from a specific location that has been approved and 'designated' by the government to produce the product.
How To Make Spaghetti Alla Nerano
Prepare the zucchini: Chop the ends off of the zucchini. Slice into rounds that are about 5 mm thick using a sharp knife or a mandolin.
Fry the zucchini: In a large frying pan, add about 2 inches of olive oil. Once the oil is hot, add the zucchini rounds in a single layer. Fry the zucchini until they are golden brown for 8-10 minutes per batch. You may have to work in batches depending on how big your pan is.
Blot and season: Place to the side on a paper towel-lined plate or baking sheet. Salt them lightly, and add a few pieces of basil, and toss them all together.
Cook the pasta: Bring a large pot of water to boil, salt it, and add the pasta in. Let it cook until just before al dente (it will finish cooking in the sauce).
Make the sauce: While the pasta is cooking, in a pan over heat, heat olive oil and add the two garlic cloves whole. When the garlic cloves are sizzling, add in the fried zucchini. Heat the zucchini for one minute, then add a splash of pasta water.
Assemble the dish: Add the pasta to the pan, along with more pasta water. Mix everything together in the pan with a pair of tongs. Add the shredded provolone and more pasta water if needed. Mix again with the tongs until the provolone melts and there’s a creamy consistency to the sauce. Add basil and toss once more. Plate and enjoy!
Recipe Tips
- For crisp zucchini, after slicing, lay them on paper towels and lightly salt them to draw out excess moisture.
- Be sure not to cut the zucchini too thin, as they will disintegrate in the final dish. 5mm is a good thickness.
- Use a wooden spoon or chopstick to test your oil's heat; if bubbles form around the stick, it's ready for frying.
- Avoid overcrowding the pan with zucchini slices; giving them space ensures an even golden color.
- Sauté garlic cloves until just golden and fragrant, ensuring the oil absorbs the flavor without burning the garlic.
- Grate the Provolone Del Monaco evenly to ensure a smooth and consistent melt when combined with the pasta.
- Reserve a cup of pasta water before draining; its starchy content helps emulsify and thicken the sauce, creating a creamier consistency.
- To retain basil's vibrant color and aroma, tear the leaves by hand instead of chopping, and add them towards the end.
- Use kitchen tongs to mix the pasta with the sauce; it helps in the even distribution of ingredients and ensures that the spaghetti doesn't break.
Variations
- Provolone del Monaco is hard to find in North America - you can opt for a good quality aged provolone, mixed with some pecorino romano for a slightly different but still delightful tang.
- Though spaghetti is traditional, you can experiment with other pasta types, like penne or fettuccine, to change up the texture and presentation.
- Add a sprinkle of lemon zest at the end of cooking for a refreshing citrus note that complements the fried zucchini.
- Sunflower oil can be a suitable substitute for olive oil when frying, but remember, this may slightly alter the dish's authentic flavor.
- If you're a fan of heat, introduce a pinch of red pepper flakes into the olive oil with the garlic, giving the dish a subtle kick.
Storage
Eating this dish as soon as it's made is recommended. However if you have leftovers, place cooled leftovers in an airtight container and refrigerate. Spaghetti alla Nerano should be consumed within 2-3 days. Reheat in a pan over low heat, adding a splash of water or broth to help refresh the sauce and prevent the pasta from drying out.
Freezing is not recommended as it will affect the dish's texture when thawed and reheated.
FAQ
The key to a creamy sauce is the starchy pasta water. If your sauce is too thin, add more reserved pasta water in small increments, stirring continuously until you achieve the desired consistency.
Traditional Spaghetti alla Nerano calls for frying in olive oil, which imparts a rich flavor. However, if you prefer, sunflower oil can be used, but keep in mind that it may slightly alter the dish's authentic taste.
Yes, just opt for a good quality gluten-free spaghetti. The main flavor components come from the zucchini and cheese, so you'll still capture the essence of the dish with a gluten-free alternative.
Spaghetti alla Nerano pairs beautifully with white wines that offer a refreshing counterpoint to its richness. These wines possess mineral undertones and a slight nuttiness that pair well with the creaminess of the pasta and the earthiness of the zucchini. Internationally available wines include a crisp Sauvignon Blanc or a dry Pinot Grigio.
More Easy Pasta Dishes
- Lemony Ricotta Pasta with Zucchini and Arugula
- Burst Cherry Tomato Pasta with Burrata
- Asparagus Pasta with Peas and Panchetta
- Sundried Tomato Spaghetti
If you’ve tried making this Spaghetti Alla Nerano recipe, or any other recipe on the blog please let me know what you thought of it in the comments below, I love hearing from you! You can also FOLLOW ME on INSTAGRAM, FACEBOOK, PINTEREST, and TIKTOK to see more delicious food and what I’ve been up to.
Recipe
Spaghetti Alla Nerano - Most Authentic Recipe!
Spaghetti alla Nerano is a classic dish that skyrocketed in popularity thanks to Stanley Tucci’s Searching For Italy TV show. With the perfect blend of fried zucchini and the rich taste of provolone del Monaco cheese, this pasta dish will transport you straight to the heart of Naples!
Ingredients
- 200 grams spaghetti
- 4 zucchini medium size
- Olive oil for frying plus 2 tablespoon olive oil for cooking see notes
- 2 garlic cloves whole
- 1 cup (75 grams) provolone del monaco grated, scant cup
- 12 basil leaves
- salt to taste
Instructions
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Slice the zucchini into rounds - about 5 mm thick. You can use a knife to do this, or a mandolin. You shhould have about 7 cups of zucchini once they're cut.
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In a large frying pan, add about 2 inches of olive oil. Once the oil is hot, throw in the zucchini. You may have to work in batches depending on how big your pan is.
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Fry the zucchini until they are golden brown - about 8-10 minutes per batch. The time to fry also depends on how big your pan is, and how much zucchini is added to the pan. It can take up to 15 minutes to fry the zucchini per batchh.
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Place the fried zucchini to the side on a paper towel-lined plate or baking sheet. Salt them lightly, and add a few pieces of basil and toss all together. You can place a few pieces of fried zucchini aside to use to top the final dish.
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Bring a large pot of water to boil, salt it and add the pasta in. Let it cook until just before al dente (it will finish cooking in the sauce).
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While the pasta is cooking, in a pan over heat, heat olive oil and add the two garlic cloves whole. When the garlic cloves are sizzling, add in the fried zucchini.
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Heat the zucchini through (not long, maybe 1 minute), then add a splash of pasta water. Remove the garlic cloves.
Add the pasta to the pan, along with more pasta water.
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Mix everything together in the pan with a pair of tongs. Add the shredded provolone, basil and more pasta water if needed.
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Mix again with the tongs until the provolone melts and there’s a creamy consistency to the sauce. Top with fried zuccini pieces and more fresh basil. Plate and enjoy!
Recipe Video
Recipe Notes
- For frying the zucchini, I used about 750mL of olive oil. I made sure there was about 1.5-2 inches of oil in the pan
- Due to the fried zucchini and the provolone used, this finished dish is naturally quite oily - just something to keep in mind!
- One of the keys to taking this dish over the top is to add a lot of basil - every bite should have basil in it - so don't be afraid to add a lot of basil to this dish!
- Provolone del Monaco is hard to find in North America - you can opt for a good quality aged provolone (make sure it's the one you have to grate yourself - no pre-sliced cheese), mixed with some pecorino romano for a slightly different but still delightful tang.
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