Spaghetti alla “Nerano”

30 Minutes SERVES 4


14 oz. spaghetti
24 oz. zucchini
Extra-virgin olive oil
Sunflower oil
7 oz. grossly grated provolone or caciocavallo
4-5 hand-picked leaves of Basil


  • Rinse zucchini and chop them into thin slices.
  • Heat sunflower oil in a large frying pan. Once reached 338 F, pour a few sliced zucchini at a time and cook them for 2-3 minutes. Season with salt.
  • Once ready, drain and put them on a absorbent paper, to wipe the excess of oil.
  • Meanwhile, bring a large pot of water to a boil and season it with salt. Add the pasta and cook, stirring occasionally, until 2 minutes before al dente.
  • Grate some Parmigiano and provolone (provolone del Monaco is the best one for this recipe!)
  • Heat 1 oz. extra-virgin olive oil in a pan.
  • Add garlic and then add the previously cooked zucchini.
  • Add a cup of cooking water and stir. Turn the stove off.
  • Once pasta is very al dente, drain reserving enough cooking water and pour it directly into the pan with all the ingredients.
  • Keep on cooking pasta for 3 minutes, pouring one cup of water at time into the pan.
  • Add provolone into the pan: it will melt and become creamy.
  • Turn the stove off and add parmigiano, basil, pepper and another cup of cooking water.
  • Serve and enjoy your spaghetti alla Nerano.

Recent Posts

Tue Mar 05 2019
Welcome to PLMA 2018