Description
Spaghetti alla Nerano is a classic Italian pasta dish from the Amalfi coast, known for its creamy texture and rich flavors. It features tender sautéed zucchini, garlic, and a blend of Parmigiano-Reggiano and optional mozzarella cheeses, tossed with al dente spaghetti and fresh basil. This vegetarian main course is light yet satisfying, perfect for a comforting weeknight dinner or a stylish dinner party meal.
Ingredients
Scale
Pasta
- 12 ounces spaghetti
Vegetables & Aromatics
- 3 medium zucchinis, thinly sliced
- 2 cloves garlic, minced
Oils & Seasonings
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes (optional)
Cheeses & Herbs
- 1/2 cup grated Parmigiano-Reggiano cheese
- 1/4 cup fresh basil, chopped
- 1/4 cup mozzarella cheese, cut into small cubes (optional)
Instructions
- Cook the Spaghetti: Cook the spaghetti according to the package instructions until al dente. Drain the pasta and reserve 1/2 cup of the pasta water for later use.
- Sauté the Zucchini: While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat. Add the thinly sliced zucchini and cook, stirring occasionally, until the zucchini turns golden and becomes tender, about 8 to 10 minutes.
- Add Garlic and Seasonings: Add the minced garlic, salt, black pepper, and crushed red pepper flakes if using. Sauté for another minute until the garlic is fragrant but not browned.
- Toss Pasta with Zucchini: Add the drained pasta directly to the skillet with the sautéed zucchini. Toss everything together thoroughly to combine the flavors.
- Create the Creamy Sauce: Gradually sprinkle in the grated Parmigiano-Reggiano cheese while tossing the pasta. Add small amounts of the reserved pasta water as needed to achieve a creamy, silky sauce that coats the spaghetti evenly.
- Incorporate Mozzarella (Optional): If using, gently fold in the small cubes of mozzarella cheese so they slightly melt into the warm pasta, adding an extra layer of creaminess.
- Finish with Fresh Basil: Remove the skillet from heat and stir in the freshly chopped basil. Serve the spaghetti immediately to enjoy the best flavor and texture.
Notes
- For the creamiest texture, allow the zucchini to release its natural water as it cooks and use the reserved pasta water to adjust the sauce consistency.
- You can substitute pecorino cheese for Parmigiano-Reggiano if you prefer a sharper, tangier flavor.
- This dish is best served fresh to enjoy the vibrant flavors and creamy texture, as letting it sit can cause the sauce to thicken.
