Creamy Spaghetti alla Nerano (Fried Zucchini Pasta)

Name: Creamy Spaghetti alla Nerano (Fried Zucchini Pasta)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1 serving
Ingredients: 1 1/2 lbs zucchini; Vegetable oil or neutral frying oil; 8 oz spaghetti cooked al dente; 2 + 1 tbsp olive oil; 2 cloves garlic; 1/4 cup packed basil leaves; 1 tbsp butter; Kosher salt and pepper to taste; 1/3 cup Parmesan Cheese

User Reviews

4.0

3 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Calories
382 kcal
Course
Main Course
Cuisine
Italian

Creamy Spaghetti alla Nerano (Fried Zucchini Pasta)

Quade Oliver

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This creamy spaghetti alla Nerano, a twist on an iconic Italian recipe from Nerano in the Amalfi Coast, showcases spaghetti bathed in a luscious sauce crafted from fried zucchini, garlic, olive oil, and a medley of Parmesan cheese. Zucchini, thinly sliced and crisply fried, melds with the pasta, producing a sumptuous sauce bursting with flavor. This straightforward yet delectable pasta is ideal for savoring summer zucchini and fragrant basil.

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Ingredients

1 1/2 lbs zucchini (about 4 small or 3 large, sliced thinly )
Vegetable oil or neutral frying oil (1 1/2 to 2 cups (enough to coat bottom of pot to shallow fry))
8 oz spaghetti cooked al dente (reserve 1 1/2 cup pasta water)
2 + 1 tbsp olive oil
2 cloves garlic (grated or minced)
1/4 cup packed basil leaves
1 tbsp butter
Kosher salt and pepper to taste
1/3 cup Parmesan Cheese (grated)

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Instructions

In a dutch oven or high walled skillet over medium/high, add in the vegetable oil. Depending on the size of your cooking vessel, you will need about 1/2 inch of oil. Allow the temperature to rise to 350°F (use a thermometer to check).
Bring a large pot of salted water to a boil while you fry the zucchini coins. This will be used to cook the spaghetti in. Wait to start your pasta cooking until you are on your final batch of zucchini frying so the cooked pasta does not sit and overcook/dry out.
Once the frying oil is to temperature, fry the zucchini in batches. For the size of my vessel I did it in two batches, they can overlap. Fry until zucchini becomes golden brown, during the process agitate them with a utensil so they evenly fry. Each batch took about 8-10 minutes.
Using a spider strainer or slotted spoon, carefully remove zucchini from the pot and place onto a plate lined with a paper towel to absorb excess oil. Repeat with the remaining batch.
While your zucchini drains its excess oil, cook your spaghetti to al dente, according to package instructions. Don’t forget to reserve 1 1/2 cups of pasta water before draining your pasta.
Using a food processor or blender, add: half of the fried zucchini, the basil leaves, 2 tbsp olive oil, and 1/2 cup of pasta water. Blend until fully smooth.
In a high walled skillet over medium heat, add in 1 tbsp of olive oil and the grated garlic. Sauté for 1 minute until fragrant. Add in the rest of the fried zucchini and pour the creamy zucchini sauce over the top. Mix until all ingredients are incorporated.
Add in the spaghetti, butter, and the grated cheese. Begin tossing the spaghetti until it becomes covered in sauce, adding pasta water as you’re going along to thin the sauce. Taste and adjust seasoning if necessary.
Serve immediately while warm and enjoy!