How to Make Authentic Pasta alla Nerano with Zucchini

Simple Summary

Pasta alla Nerano is a delightful Italian dish that showcases the perfect harmony between tender zucchini and flavorful pasta, creating a light yet satisfying meal that's perfect for summer dining.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

• 400g spaghetti or linguine
• 800g zucchini, thinly sliced
• 200g Provolone del Monaco cheese, grated (or aged Provolone)
• 50g Parmigiano-Reggiano cheese, grated
• 4 cloves garlic, minced
• 1/2 cup fresh basil leaves, torn
• 1/2 cup extra virgin olive oil
• Salt and freshly ground black pepper to taste
• 1/4 cup pasta cooking water (reserved)

Instructions

1. Bring a large pot of salted water to a boil for the pasta.

2. While the water is heating, thinly slice the zucchini into rounds (about 3mm thick).

3. In a large skillet, heat the olive oil over medium-high heat. Add the sliced zucchini and fry in batches until golden brown and crispy, about 3-4 minutes per side. Remove with a slotted spoon and set aside on paper towels to drain.

4. In the same skillet, lower the heat to medium and add the minced garlic. Sauté for 1-2 minutes until fragrant, being careful not to burn it.

5. Cook the pasta in the boiling water according to package instructions until al dente. Reserve 1/4 cup of pasta cooking water before draining.

6. Return the fried zucchini to the skillet with the garlic. Add the cooked pasta and toss everything together.

7. Remove the skillet from heat and add the grated Provolone and Parmigiano-Reggiano cheeses. Stir quickly, adding a splash of the reserved pasta water to help create a creamy sauce.

8. Add the torn basil leaves and toss gently to combine. Season with salt and pepper to taste.

9. Serve immediately, garnished with additional basil leaves and a sprinkle of grated Parmigiano-Reggiano if desired.

Chef's Notes

• For the best flavor, use Provolone del Monaco cheese if available. If not, an aged Provolone will work well.
• Be careful not to overcook the zucchini; it should be crispy on the outside and tender on the inside.
• The pasta water is crucial for creating a silky sauce, so don't forget to reserve some before draining.
• This dish is best served immediately while the cheese is still warm and creamy.
• For a variation, try adding a handful of toasted pine nuts for extra crunch and flavor.

Nutritional Info

Per serving: Approximately 650 calories. This dish is rich in complex carbohydrates from the pasta, provides a good source of protein from the cheeses, and offers vitamins A and C from the zucchini. The olive oil contributes healthy monounsaturated fats.

Serving Suggestions

Serve Pasta alla Nerano as a main course for a light summer dinner. Pair it with a crisp white wine like Falanghina or Vermentino. A simple side salad of arugula dressed with lemon and olive oil complements the dish beautifully. For a complete Italian-inspired meal, start with a small antipasto platter and finish with a refreshing lemon sorbet for dessert.