SPAGHETTI ALLA NERANO (STANLEY TUCCI APPROVED)

Spaghetti alla Nerano is a typical recipe from the Sorrento Peninsula with strictly fried zucchini, fresh basil and the ever-present provolone del Monaco cheese that gives the dish an incredible creaminess.

A dish born in the 1950′s when in the restaurant “Maria Grazia” in Nerano, the owner improvised for some of her guests this quick and easy first course by adding to the classic sauce with fried zucchini, a mix of grated cheeses, parmesan cheese and provolone cheese, so as to create a nice enveloping creaminess.

Why you will love this recipe

• Rich and creamy: The cheeses blend beautifully with the sauce, creating a delicious coating for the pasta.
• Crispy Zucchini : Fried zucchini adds delicious texture and flavor.
• Simple ingredients: This recipe uses pantry staples to create a dish that tastes gourmet.
• Customizable: Adjust the chili to your spice preference or replace the provolone with a similar cheese, such as mozzarella.

Enjoy these Spaghetti with Fried Zucchini and Cheese with family or friends for a delicious Italian meal! Enjoy!

Preparation Time

• Active Preparation: 20 minutes
• Cooking Time: 25 minutes
• Total Time: ~45 minutes

Servings

• Serves 4

Ingredients

• 14 oz spaghetti
• 4 medium zucchini, sliced into rounds
• 1 ⅓ cups provolone cheese, grated
• 1 cup Parmigiano Reggiano cheese, grated
• Basil, to taste
• Pepper, to taste
• Salt, to taste
• 2 cloves garlic
• Chili, to taste
• All-purpose flour, for coating zucchini
• Oil for frying
• Extra virgin olive oil, for sautéing

Method

• Prepare and Fry the Zucchini
  • Slice the zucchini into rounds and coat them in all-purpose flour.
  • Heat frying oil in a pan over medium-high heat. Once hot, fry the floured zucchini until golden brown.
  • Transfer the fried zucchini to a plate lined with paper towels to drain excess oil. Set aside a few zucchini rounds for garnish.
• Prepare the Cheeses
  • Grate the provolone and Parmigiano Reggiano cheeses. Place them in the refrigerator until ready to use.
• Cook the Zucchini Sauce
  • In a large frying pan, heat a few tablespoons of extra virgin olive oil over medium heat.
  • Add the garlic cloves and chili, and sauté until the oil is infused with flavor. Remove the garlic and chili once they have released their aroma.
  • Add the fried zucchini to the pan, along with a splash of hot water and a handful of basil.
  • Cover the pan with a lid and let the zucchini simmer over low heat.
• Cook the Pasta
  • Bring a pot of salted water to a boil and cook the spaghetti until 4 minutes shy of al dente. Reserve some pasta cooking water before draining.
• Combine Pasta and Sauce
  • Add the partially cooked spaghetti to the pan with the zucchini. Gradually add a little pasta cooking water and stir constantly over medium heat to create a creamy sauce.
• Finish with Cheese
  • Remove the pan from heat and stir in the grated provolone and Parmesan cheeses. If the sauce needs more creaminess, add a splash of pasta cooking water and mix until smooth and well-coated.
• Plate and Serve
  • Plate the spaghetti, garnish with reserved fried zucchini rounds, and add a few fresh basil leaves for color.

Storage

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of water to refresh the sauce.

Nutritional Information (Per Serving)

Spaghetti Alla Nerano (Stanley Tucci Approved)

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 23 minutes mins

Servings 4

Calories 550 kcal

Ingredients

  

• 14 oz spaghetti
• 4 medium zucchini sliced into rounds
• 1 ⅓ cups provolone cheese grated
• 1 cup Parmigiano Reggiano cheese grated
• Basil to taste
• Pepper to taste
• Salt to taste
• 2 cloves garlic
• Chili to taste
• All-purpose flour for coating zucchini
• Oil for frying
• Extra virgin olive oil for sautéing

Instructions

 

Prepare and Fry the Zucchini

• Slice the zucchini into rounds and coat them in all-purpose flour.
• Heat frying oil in a pan over medium-high heat. Once hot, fry the floured zucchini until golden brown.
• Transfer the fried zucchini to a plate lined with paper towels to drain excess oil. Set aside a few zucchini rounds for garnish.

Prepare the Cheeses

• Grate the provolone and Parmigiano Reggiano cheeses. Place them in the refrigerator until ready to use.

Cook the Zucchini Sauce

• In a large frying pan, heat a few tablespoons of extra virgin olive oil over medium heat.
• Add the garlic cloves and chili, and sauté until the oil is infused with flavor. Remove the garlic and chili once they have released their aroma.
• Add the fried zucchini to the pan, along with a splash of hot water and a handful of basil.
• Cover the pan with a lid and let the zucchini simmer over low heat.

Cook the Pasta

• Bring a pot of salted water to a boil and cook the spaghetti until 4 minutes shy of al dente. Reserve some pasta cooking water before draining.

Combine Pasta and Sauce

• Add the partially cooked spaghetti to the pan with the zucchini. Gradually add a little pasta cooking water and stir constantly over medium heat to create a creamy sauce.

Finish with Cheese

• Remove the pan from heat and stir in the grated provolone and Parmesan cheeses. If the sauce needs more creaminess, add a splash of pasta cooking water and mix until smooth and well-coated.

Plate and Serve

• Plate the spaghetti, garnish with reserved fried zucchini rounds, and add a few fresh basil leaves for color.