Description
Spaghetti Alla Nerano is a traditional Italian pasta dish from the Amalfi Coast featuring crispy fried zucchini combined with fresh basil, Parmesan cheese, and a creamy sauce made by mixing pasta cooking water. This simple yet flavorful recipe highlights the freshness of zucchini in a rich and comforting pasta dish perfect for a quick weeknight dinner.
Ingredients
Scale
Vegetables and Oil
- 2 cups sunflower oil (or vegetable oil)
- 6 medium zucchini, thinly sliced (about 2 1/2 pounds)
- 1 cup chopped fresh basil
- Kosher salt to taste
- 2 tablespoons extra virgin olive oil, plus more for drizzling
Pasta and Cheese
- 1 pound spaghetti
- 2 cups grated Parmesan cheese
Instructions
- Heat the Oil: Add the sunflower oil to a large pot and bring it to a boil over medium-high heat to prepare for frying the zucchini.
- Fry the Zucchini: Carefully add the thinly sliced zucchini to the hot oil and fry until golden brown and crispy, about 6 minutes. Remove with a slotted spoon and place on paper towels to drain excess oil.
- Combine Zucchini with Basil: Transfer the fried zucchini to a bowl and mix with the chopped fresh basil and kosher salt to taste. Drizzle with 2 tablespoons of extra virgin olive oil to enhance flavor.
- Cook the Pasta: Bring salted water to a boil and cook the spaghetti until al dente. Before draining, reserve 2 cups of the pasta cooking liquid for the sauce.
- Toss Pasta and Zucchini: Place the drained spaghetti in a large skillet over medium-low heat. Add the fried zucchini mixture and slowly incorporate reserved pasta water as needed until the sauce becomes creamy and coats the pasta evenly.
- Add Parmesan Cheese: Stir in the grated Parmesan cheese while tossing to melt and combine well with the pasta and zucchini, creating a luscious, creamy sauce. Adjust salt to taste.
- Serve: Drizzle with additional extra virgin olive oil and serve immediately with extra Parmesan cheese on the side for garnishing.
Notes
- Zucchini can be fried and stored in the refrigerator for up to 5 days before assembling the pasta.
- Use fresh, high-quality Parmesan cheese for the best flavor and creamy texture.
- Reserve pasta water carefully, as it helps to create a velvety sauce binding the dish together.
- For a lighter version, you can use less oil for frying or substitute with a healthier oil like olive oil but traditional recipes use sunflower oil for frying.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 20 mg
