This post may contain affiliate links, please see the privacy policy for details.
Light, creamy and bursting with fresh flavor, pasta alla Nerano is a simple yet iconic dish from Italy’s Amalfi Coast. Combining golden fried zucchini, aromatic garlic and basil, and a rich cheese sauce made without cream, this pasta proves that a few good ingredients go a long way. Originating from the small village of Nerano, the recipe has become a coastal classic. It’s easy enough for a weeknight dinner, but also special enough to impress guests.
Why You’ll Love It
Pasta alla Nerano is a creamy zucchini and cheese spaghetti dish from the Amalfi Coast, with pan fried zucchini, fresh basil and Provolone del Monaco.
Simple ingredients, big flavor: Just a few pantry staples create something truly special.
Naturally creamy: The cheese and pasta water combine into a silky sauce without using cream.
Fresh and vibrant: Basil and zucchini add color and brightness.
Restaurant quality at home: Looks and tastes like something you’d get on the Amalfi Coast.
Quick to make: This dish comes together in about half an hour, perfect for busy weeknights.
Also try pasta puttanesca, pasta alla norma, chicken puttanesca, and pasta alla zozzona. And pasta alla Norcina tastes like an Italian vacation!
Spaghetti alla Nerano Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Spaghetti: The traditional pasta shape used for this dish.
Fresh zucchini: Sliced thin and fried to add sweetness and texture.
Olive oil: Used for frying and flavoring the final dish.
Garlic: Brings a savory depth to the sauce.
Basil: Adds freshness and an herbal finish.
Provolone del Monaco cheese: Melts into a creamy, slightly tangy sauce.
Parmigiano Reggiano: Grated cheese that finishes the dish with salty, nutty flavor.
Black pepper: Freshly ground, to enhance the cheese and balance the richness.
How to Make Pasta with Fried Zucchini
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Fry the zucchini: Cook sliced zucchini in batches over a medium heat until golden brown, then remove with a slotted spoon or fry wand and drain on paper towels.
Cook the pasta: Boil in a large pot until al dente and reserve some pasta water.
Sauté the garlic: Lightly cook in olive oil until fragrant.
Toss the pasta: Add drained spaghetti to the skillet and coat with oil and garlic.
Make the creamy sauce: Add Provolone and a splash of the pasta cooking water off heat, stirring to emulsify the pasta sauce.
Add zucchini rounds and basil: Mix gently into the pasta with more pasta water if needed.
Garnish and serve: Top with Parmigiano, fresh basil leaves and freshly cracked black pepper.
Substitutions and Variations
Gluten-free option: If you want a gluten-free version, use gluten-free spaghetti.
Different cheese options: Use aged Provolone, Caciocavallo or a Pecorino Romano cheese and Parmesan cheese mix.
Alternative pasta shapes: Try linguine, bucatini or even fettuccine.
Add protein: Grilled shrimp, pancetta or shredded chicken can make it more filling.
Extra herbs: Add fresh parsley for a slightly different flavor.
Add some spice: Include red pepper flakes.
A touch of citrus: Add a little lemon juice or lemon zest.
Serving Suggestions
Appetizers: Begin your meal with savory antipasto skewers.
Side dishes: Pasta alla Nerano pairs well with tasty tomato and burrata salad, delicate lemon and parmesan chopped salad or some garlic green beans.
Desserts: Keep the Amalfi coast theme going strong with one of these bright limoncello desserts and cocktails or perhaps some tartufo.
How to Store
Store: Refrigerate any leftovers in an airtight container for up to 4 days after cooking.
Freeze: Although technically you could freeze this dish, I wouldn’t recommend doing so, as the zucchini will thaw out a bit mushy and you’ll lose all that wonderful freshness the dish is known for.
Reheat: In a nonstick skillet over low heat, add the leftover pasta portion and slowly warm for 5 to 10 minutes until heated through.
Top Tips
Fry zucchini in batches: This keeps them crisp and prevents steaming.
Reserve pasta water: It’s key to creating a creamy, emulsified sauce.
Work quickly: Combine cheese and hot pasta while everything is warm for perfect blending of the sauce.
Use fresh basil: Tear up the leaves with your fingers just before adding, to release the most flavor.
Avoid rinsing pasta: The starch helps the sauce stick to the noodles so don’t rinse.
Authentic Pasta alla Nerano FAQs
The cheese combines with the starchy pasta water to make a rich, creamy sauce that doesn’t contain cream. The key is to work quickly, to ensure the sauce comes together smoothly.
Pasta alla Nerano dates back to the mid-1950s in the seaside village of Nerano on Italy’s Amalfi Coast. It’s believed to have been created by Maria Grazia, a local restaurateur, who combined fried zucchini, pasta, basil and a mix of cheeses, most notably Provolone del Monaco, to craft a dish that was both simple and luxurious. The recipe remained a regional favorite until Stanley Tucci featured it on Searching for Italy, catapulting it into international fame. His spotlight on this delicious recipe introduced it to a wider audience and inspired home cooks around the world to recreate this coastal classic.
Pasta alla Nerano Recipe
Pasta alla Nerano
Equipment
- Sharp Knife or Mandoline
- Slotted Spoon or Fry Wand
- Pot Large
- Skillet 12-Inch
Ingredients
- 1 Pound spaghetti
- 4 zucchini, small, thinly sliced
- ½ Cup + 2 Tablespoons olive oil
- ½ Teaspoon kosher salt, sea salt
- 6 to 8 Cloves garlic, minced
- 4 Leaves basil, torn
- ⅔ Cup Provolone del Monaco cheese , shredded
To Garnish
- Parmigiano Reggiano cheese, freshly shredded
- black pepper, freshly ground
- fresh basil
Instructions
- Bring a large pot of salted water to a boil while making the zucchini.
- Add ¼ cup olive oil to a 12-inch nonstick skillet and heat over medium-high heat for 1 minute.
- Individually add the sliced zucchini to achieve a single layer, and sauté for 3 minutes without touching. Adjust the temperature if needed to prevent burning.
- Quickly shake the pan after 3 minutes and use a slotted spoon or deep fry wand to move the cooked zucchini to a paper towel-lined tray. Immediately season cooked zucchini lightly with salt.
- Continue cooking the zucchini in batches so you don't overcrowd the pan.
- Turn off the heat to the skillet until the pasta is cooked and drained.
- Add the spaghetti to the boiling water and cook until al dente, 8 to 11 minutes.
- Reserve 1 to 2 cups of pasta water, then drain the cooked pasta into a colander and set aside. Don’t rinse cooked pasta with any water.
- Heat the same skillet back to medium heat and add the remaining 2 tablespoons of olive oil, and warm for 1 minute.
- Add the garlic and sauté for 1 minute.
- Add the drained spaghetti to the skillet and toss until evenly coated.
- Remove the skillet from the heat, add the Provolone cheese with a couple of tablespoons of the pasta water, and mix it together quickly.
- Still working fast, gently toss the pasta and the cheese to create a light sauce coating. This sauce should cream quickly as the warm pasta water will emulsify the cheese, coating the noodles.
- Add the cooked zucchini and torn basil leaves and a bit more pasta water if needed and mix together.
- Serve immediately, garnished with Parmigiano Reggiano and a little black pepper.
Notes
Reserve pasta water: It’s key to creating a creamy, emulsified sauce.
Work quickly: Combine cheese and hot pasta while everything is warm for perfect blending of the sauce.
Use fresh basil: Tear up the leaves with your fingers just before adding, to release the most flavor.
Avoid rinsing pasta: The starch helps the sauce stick to the noodles so don’t rinse.
Nutrition
Pasta alla Nerano is a beautiful example of Italian cooking at its best, where simple ingredients and careful technique create something special. The sweet fried zucchini, rich Provolone cheese and fresh basil come together to make a dish that’s both light and deeply satisfying. It’s easy to see why this classic from Nerano has become a favorite across Italy and beyond. Serve it hot, garnished with Parmigiano and a little black pepper, and enjoy every bite!
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
I added salt to my plate but my family loved it as is. They want more!
Yes, you’ll definitely want to whip it up again!