Pasta alla Nerano

Written By jennifer shiffman

Pasta alla Nerano: The Real One from the Sorrento Coast

July 2, 2023

It was my first time in Sorrento. The owner of the B&B, someone who has since become a dear friend, helped me arrange a boat for the day.

I spent hours under the sun, swimming in that impossibly clear water, and, of course, stopping for lunch.

There was no question where we were stopping: Nerano.

I already knew I had to order the pasta alla Nerano. Zucchini has always been one of my favorite vegetables, and this dish may be my favorite way to use it.

That first plate, eaten with my feet nearly in the sea, is still one of my favorite memories from the trip.

Pasta alla Nerano is everywhere now. You’ll find it on menus across Italy and far beyond, with countless versions online. I’m not sharing it because it’s new or innovative. I’m sharing it because it is on repeat in my kitchen every summer, especially on the days when I’m longing for Italy.

This is not my recipe. It is the closest version I have found to what I ate that day in Nerano: simple ingredients treated with care, no cream, and a silky emulsion created only with pasta water, good cheese, and properly fried zucchini.

And, in my kitchen, it is elevated even further with the flavor of my Frantoio Di Campagna Sicilian Extra Virgin Olive Oil.

Enjoy!

The original recipe that inspired this version can be found here:
Spaghetti alla Nerano from Italy Segreta

SPAGHETTI ALLA NERANO

Serves 4

INGREDIENTS

  • 320 g spaghetti

  • 600 g zucchini (President zucchini is best)

  • 60 g Parmigiano Reggiano, grated

  • 20 g pecorino, grated

  • 30 g butter

  • 1 bunch fresh basil

  • Frantoio Di Campagna Sicilian Extra Virgin Olive Oil, for frying

  • Salt and freshly ground black pepper, to taste

PREPARATION

1. Prepare the zucchini.
Wash and slice the zucchini into thin rounds, about 3 mm thick. If they are too thick, they will absorb too much oil.

2. Fry the zucchini.
Fry the zucchini in olive oil until golden. Drain on paper towels and allow to rest, ideally for one day.

3. Cook the pasta.
Bring a large pot of well-salted water to a boil and cook the spaghetti.

4. Make the sauce.
While the pasta is cooking, add the butter, fried zucchini, about 6 shredded basil leaves, a ladle of pasta cooking water, and salt and pepper to a deep sauté pan over medium heat.

Cook for 4 to 5 minutes, until the ingredients begin to come together into a loose sauce.

5. Finish the pasta.
Drain the spaghetti about one minute before it reaches al dente. It will finish cooking in the sauce.

Add the spaghetti to the pan with the zucchini and toss vigorously. Over low heat, slowly add the grated Parmigiano Reggiano and pecorino, tossing continuously until the pasta becomes creamy, silky, and beautifully emulsified.

6. Serve immediately.
Finish with a dusting of grated Parmigiano Reggiano and a few fresh basil leaves.

Best eaten while dreaming of Nerano.

jennifer shiffman
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