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Spaghetti alla Nerano, a dish rich in history

Pasta alla Nerano

Spaghetti alla Nerano is a first course with courgettes that is simple to prepare but very tasty thanks to the presence of Provolone.

Traditional Italian recipes all have a history: their birth recalls events, particular periods or regional needs. Spaghetti alla Nerano is certainly no exception and what we are about to tell you is proof of this. Born around the 1950s in the town of the same name on the Amalfi coast by Maria Grazia, owner of a restaurant still open today, they contain all the flavors of Campania . The woman, starting from a plate of pasta with fried courgettes, added provolone del monaco , typical of the area and with variable flavor based on the degree of seasoning, to make the dish not only creamy, but also tastier.

The success was immediate and within a short time spaghetti alla Nerano became a typical dish of the region. Let's discover together how it is prepared and some secrets that no one will ever tell you to obtain the right balance of flavors and textures.

Pasta alla Nerano
Spaghetti Alla Nerano

How to prepare spaghetti alla Nerano with the original recipe

  1. First, wash the courgettes , remove both ends and slice them very thinly (about 2 mm). For a better job we recommend using a mandolin.
  2. Pour two fingers of seed oil into an iron (but also non-stick) pan and bring it to 170°C.
  3. Fry the courgettes by dipping them into the oil a few at a time so that the temperature does not drop excessively; as soon as they are golden and crunchy , drain them with a slotted spoon.
  4. Pass them on kitchen paper to remove excess grease.
  5. At this point, cook the pasta in plenty of salted water for the time indicated on the package. All shapes are suitable for making Nerano pasta, but in our opinion spaghetti has a completely different charm.
  6. Separately, in a pan, brown the two cloves of garlic in the oil , taking care not to let them burn or reach the smoking point.
  7. Drain the pasta with kitchen tongs directly into the pan with half the fried courgettes .
  8. Immerse the remaining courgettes in boiling water with a slotted spoon, then add them to the pan. This step serves to rehydrate them and create a pleasant play of textures.
  9. Add the finely grated provolone cheese , half a ladle of cooking water and finally the fresh basil leaves to the pan.
  10. Stir vigorously and serve piping hot, completing the spaghetti alla Nerano with freshly ground black pepper .

We recommend you also try the courgette pasta , a first course which in its simplicity is able to please everyone and all our quick first courses !


Pasta and courgettes Nerano style is not a dish suitable for preservation. We recommend consuming it as soon as it is made but if you have leftovers you can keep it in the fridge for a couple of days. To restore its creaminess, we recommend heating it in a pan with a knob of butter .

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