Spaghetti alla Nerano (pasta with fried zucchini)
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4
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Calories
491 kcal
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Course
Main Course
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Cuisine
Mediterranean, Italian
Spaghetti alla Nerano (pasta with fried zucchini)
Description
Spaghetti alla Nerano (pasta with fried zucchini) combines thinly sliced zucchini fried until browned, then incorporated with al dente spaghetti. Part of the fried zucchini is creamed with pasta water to form a smooth sauce. Garlic sautéed in olive oil infuses the dish with subtle flavor before the zucchini cream and slices are added. The finishing touch is grated provolone cheese, which melts into the pasta creating a creamy, spicy sauce enhanced by fresh torn basil leaves.
The textures contrast nicely between tender fried zucchini slices and creamy sauce coating the pasta. The recipe suggests using traditional spaghetti or linguine and specifies cheeses like Provolone del Monaco or caciocavallo, though suitable spicy provolones or hard cheeses like pecorino or parmesan can be substituted.
The dish serves as a flavorful pasta entrée that showcases fresh zucchini. Preparations may vary, with some versions skipping creaming or adding butter, but this method blends textures and layers of flavor for a balanced result.
Vegetarians should use vegetarian-friendly cheeses when avoiding animal rennet.
Ingredients
- 14 ounces spaghetti or linguine
- 1.5 pounds zucchini
- ½ cup olive oil extra virgin
- 2 cloves garlic peeled
- 4.25 ounces provolone cheese preferably Provolone del Monaco, spicy provolone or caciocavallo (see notes, grated
- 1 handful basil washed and torn into pieces, fresh leaves
- salt for pasta and to taste
- black pepper to taste
Instructions
- Wash and cut the zucchini into thin slices, pat them dry with kitchen paper and then fry them in extra virgin olive oil until browned on both sides
- Once fried, put the slices on paper towels to remove the excess oil.
- Meanwhile boil the pasta in plenty of lightly salted water until al dente and drain, keeping aside a large cup of the cooking water.
- Heat some more olive oil in a frying pan with the 2 garlic cloves and cook taking care not to burn the garlic.
- Immerse the zucchini slices in boiling water for 4 or 5 seconds, then cream ⅓ of them either by mashing through a sieve or briefly liquidizing in a food blender with some of the pasta cooking water.
- Remove the garlic and add the cream of zucchini and the zucchini slices to the pan and then stir in the cooked spaghetti. If the dish appears too dry add some of the saved pasta cooking water. Continue to stir over a low heat for a minute.
- Stir in the grated provolone until it starts to melt and become creamy. Add more pasta water if necessary. You want a really creamy and cheesy sauce.
- Season with a sprinkling of pepper and salt as required, Serve with the basil leaves torn into pieces and some extra grated provolone to taste.
Notes
- Spaghetti is the traditional pasta choice, but linguine or similar long pasta can be used.
- Provolone del Monaco is ideal, but other spicy provolone varieties or caciocavallo, pecorino, or parmesan are acceptable substitutes.
- Vegetarians should select cheeses made without animal rennet.
- Some recipe versions omit creaming the zucchini or add butter before serving; creaming enhances sauce creaminess but is optional.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 491 kcal
% Daily Value*
| Calories | 491kcal | 25% |
| Carbohydrates | 81g | 27% |
| Protein | 22g | 44% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 17mg | 6% |
| Sodium | 202mg | 8% |
| Potassium | 722mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 597IU | 12% |
| Vitamin C | 32mg | 36% |
| Calcium | 242mg | 24% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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