Description
Spaghetti alla Nerano is a classic Italian pasta dish from the Amalfi Coast featuring tender zucchini sautéed in olive oil, blended with fresh basil and Parmesan to create a creamy sauce. This flavorful yet light recipe highlights the simplicity of fresh ingredients combined with perfectly cooked spaghetti for a delightful vegetarian meal.
Ingredients
Ingredients
- 300 g Spaghetti
- 100 ml Olive oil
- 600 g Zucchini
- 100 g Parmesan cheese, grated
- 2 cloves Garlic
- Handful of fresh Basil leaves
- Salt, to taste
- Black pepper, to taste
- 1-2 ladles of pasta cooking water
Instructions
- Preparation: Wash the zucchini and cut off the ends. Slice the zucchini into thin slices about 0.5 cm thick. Peel and crush the garlic cloves. Grate the Parmesan cheese if not pre-grated.
- Cook Zucchini: Heat a large pan with the olive oil over medium heat (~160°C). Sauté the zucchini slices in one or two batches for about 5-10 minutes until tender and slightly golden.
- Boil Pasta Water: Meanwhile, bring a large pot of salted water to a boil for cooking the spaghetti.
- Remove Zucchini and Sauté Garlic: Transfer the cooked zucchini to a bowl, reserving a few slices for garnish. Remove half of the olive oil from the pan. Add the crushed garlic to the pan and sauté gently on low heat until fragrant.
- Cook Spaghetti: Cook the spaghetti in the boiling water for 1 minute less than the package instructions to retain firmness (al dente).
- Prepare Cream Sauce: Blend the sautéed zucchini with fresh basil and Parmesan cheese until smooth. Season with salt and black pepper to taste.
- Mix Sauce and Pasta: Remove the garlic from the pan. Stir the zucchini cream sauce into the pan, adding 1-2 ladles of reserved pasta water to achieve a creamy consistency.
- Combine Pasta and Sauce: Add the cooked spaghetti directly to the sauce in the pan. Toss well to coat the pasta evenly.
- Final Touch: Let the pasta simmer on low heat for 1-2 minutes to soak up the flavors. Adjust the seasoning with extra pasta water, salt, or pepper if needed.
- Serve: Plate the pasta and garnish with the reserved zucchini slices. Serve immediately while warm.
Notes
- Use fresh, firm zucchini for the best texture and flavor.
- Adjust the amount of pasta water to get your preferred sauce consistency.
- Parmesan should be freshly grated for optimal flavor.
- The garlic should be sautéed gently to avoid bitterness.
- This dish is best served fresh and warm.
- You can substitute spaghetti with other long pasta types like linguine or fettuccine.
