Spaghetti alla Nerano aka spaghetti with fried zucchini is an Italian pasta dish invented in the Italian village of Nerano.
Its main ingredients are pasta, fried zucchinis and provolone cheese.
The restaurant Maria Grazia in Nerano, inventor of the famous spaghetti alla Nerano , was founded in 1901, taking its name from the founder, mother of the famous Donna Rosa and grandmother of Lello and Andrea, who are still tireless and omnipresent in the kitchen. In reality, the history of the restaurant Maria Grazia’s roots go back as far as the Middle Ages, to the time of the Maritime Republics, when the beach at Marina del Cantone, in Nerano, was a landing place for sailors and a prey for pirates, attracted by the wealth of the area.
At that time, Nerano was a little village inhabited mainly by fishermen, who indulged in snacks under the chapel overlooking the beach, just where now there is the restaurant. What an incredible history. My goal is to make it there someday and taste the dish for myself. Until then however I have done lots of research, practiced, and really love my version of this masterpiece as have everyone who I have served it to. I mean just look at this beauty!
With simple and fresh ingredients this pasta really has a light yet insatiable flavor that honestly is just magical. Quite recently this dish blew up in popularity by Stanley Tucci, as he explored Italy and ate it on his show. Just love him! Now there are many different variations of this dish but I like to keep it simple and really play with the flavors. I use whole basil, fresh garlic, pecorino Romano cheese, and provolone cheese. Of course the star is the fried zucchini! Good luck not eating half of them before making it into the dish haha!
Look how delicious these are.
Ok lets get started on this incredible pasta!
Spaghetti Alla Nerano
Ingredients
- 3 zucchinis sliced really thin i use the lowest setting on a mandolin
- 1 bottle vegetable oil, enough to fully submerge the zucchini
- 1 bunch fresh basil leaves. About 25
- 2 cloves garlic, minced
- 1 cup pecorino romano cheese, grated
- 1 cup provolone cheese, shredded
- 3/4 box spaghetti noodles, cooked al dente
- 3 tbsp. extra virgin olive oil
- 1/4 tsp salt
- 1/2 tsp. black pepper
Instructions
- To start, get all the zucks sliced.
- Heat a dutch oven or fryer with oil to 325° Working in batches fry the zucchinis. I do about 3 batches to get it all done. We are looking for golden/light golden color
- On large plate line with paper towels and add 1/2 of the basil. When the zucchinis are done, put ontop of the basil/plate. This will merry the flavors together nicely.
- Let them rest and get the pasta water going.
- Salt the water with 1 tablespoon of sea salt and cook the noodles until aldente. Do NOT dump the water. Reserve for the dish.
- In a large deep pan on med heat, add the 3 tbsp. olive oil
- Add all the basil and fried zucchini Stir and season with the salt and pepper.
- Stir for about 2 minutes, the zucchini will shrink up quite a bit. Add the garlic and stir.
- Now add the noodles, stir quickly then add about 1 cup of the pasta water Stir and remove from the heat.
- Add the romano cheese and toss/stir well.
- Now add the provolone and about 1/2 cup more of the pasta water. Toss everything together. If the pasta is too dry add, more water. We want a wet consistency
- Plate and serve it up!
- ENJOY!
