Spaghetti alla Nerano
Spaghetti alla Nerano (Fried Zucchini Pasta) consists of lightly fried zucchini nestled in creamy provolone and parmigiano cheese-covered spaghetti. Enjoy this beautiful, simple, summertime pasta for a winning lunch or dinner.
Servings: 6 servings
Ingredients
- 5 small fresh zucchini thinly sliced (or 3 large zucchini)
- 1 cup provolone cheese freshly grated
- ¼ cup parmigiano cheese freshly grated
- ¼ cup olive oil or sunflower oil plus extra for frying
- ¼ cup fresh basil torn by hand
- salt for pasta water and seasoning zucchini
- 2 garlic cloves whole
- 14 ounces spaghetti or pasta of choice
- ¾ cup reserved pasta water
- freshly ground black pepper to taste
Instructions
- Thinly slice the zucchini with a mandoline or sharp knife. Set out a plate lined with paper towels and set it aside.
- Finely grate the provolone and parmigiano cheese. Set the grated cheese aside.
- Pour a generous amount of olive or sunflower oil into a deep pan or skillet and heat over medium-high heat. Once the oil is hot, turn the heat to medium-low and fry the zucchini in batches until it's golden. Remove with a slotted spoon, drain on a paper towel, and sprinkle the zucchini with torn basil leaves and salt.
- Add the ¼ cup of olive or sunflower oil to a pan and heat over medium heat, then add the garlic and sauté for about 1 minute. Turn off the heat, remove the garlic, and add it to the fried zucchini. Reserve a few sliced zucchini for garnish.
- Bring a large pot of water to a boil and salt generously. Add the pasta and cook it according to package instructions until al dente. Drain the past and set aside ¾ cup of pasta cooking water.
- Add the drained spaghetti, the zucchini-garlic mixture, half of the reserved pasta cooking water, and half the provolone to the hot, empty pot you used to cook the pasta and stir to combine.
- Gradually add the rest of the pasta cooking water, the remaining provolone, and the parmigiano cheese, stirring constantly until it forms a creamy sauce. This may take a couple of minutes of stirring; if needed, turn the heat to low to warm up the cheese a bit.
- Serve immediately with a generous amount of freshly ground pepper, extra cheese, and a few fried zucchini slices on top.
Notes
- Use high-quality ingredients, like freshly grated cheese, ripe zucchini, and fresh basil. It’s the key to making a great Spaghetti alla Nerano!
- Use spaghetti or linguine pasta for this dish, as they are the traditional choices, and use good quality pasta. Cook the pasta al dente with a slight bite, then finish cooking in the pan with the zucchini and cheese.
- Coat the pasta in the sauce for the best flavor and texture.
- To get perfect crispy zucchini, cut it into thin slices and fry it until golden brown. I highly recommend using a mandoline! To prevent it from becoming soggy, avoid overcrowding the pan when frying.
- Garnish with fresh basil for the final touch to add a fresh and aromatic flavor to the dish.
Nutrition
Serving: 1serving | Calories: 437kcal | Carbohydrates: 53g | Protein: 17g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 18mg | Sodium: 240mg | Potassium: 445mg | Fiber: 3g | Sugar: 4g | Vitamin A: 476IU | Vitamin C: 18mg | Calcium: 250mg | Iron: 1mg
