For pasta lovers and vegetarians, this is one of the most famous dishes from the Amalfi Coast. Originating in the town of Nerano and made famous at Lo Scoglio, this recipe will transport you and your dinner guests to Italy. This recipe follows a true Italian chef preparation process.
I am also sharing a “quick and easy” technique in order to save time but not compromise flavor.
Spaghetti alla Nerano
Ingredients
- Zucchini (baby if possible) 6 whole zucchini for 4 people
- Cheese (Preferably Provolone de Monaco Or Parmesan and Pecorino) 2 cups (adjust for level of creaminess)
- Garlic – 6 garlic clove sliced
- Olive Oil
- Basil Leaves
Traditional Italian Process
Preparation (1-4 hours ahead of cooking)
1.Slice Zucchini and dab with paper towel to remove moisture.
2. Fry zucchini in olive oil in a pan.
3. Remove the zucchini from the pan and set it on basil leaves – let stand for up to 2 to 4 hours .
4. Add olive oil and sliced garlic to the pan. Heat the oil and then turn off. This will infuse the olive oil with the garlic flavor
Begin to cook the pasta
- Bring a pot of lightly salted water to a boil.
- Add pasta to the boiling water, cook per the instructions on the pasta’s packing.
- Separate the basil leaves and the zucchini. Set aside some of the crispy zucchini to use as a garnish for the final plating.
While pasta is cooking,
- Add 2/3 of the cooked zucchini to the pan with olive oil and garlic.
- Add the rest of cooked zucchini, pasta water, basil leaves and ½ cup grated cheese to a blender to create a creamy sauce.
- Chopped remaining basil leaves and add to pan
- Add an additional 1/2 cup of grated cheese.
- When pasta is al dente, reserve 3 cups of the pasta water, then strain it.
- Add the strained pasta to the pan with the sauce and other ingredients, stirring actively.
- Add a cup of the reserved pasta water and continue stirring.
- Constantly stir the pasta while it cooks. Gently add a bit more pasta water to allow the starch from the water to cook with the pasta and create a creamy sauce.
Plating techniques
Use a large fork and a ladle to turn the pasta with the fork in the ladle and then place in the center of the plate. Add some crispy zuchinni on top. Grate some additional cheese on top. Sprinkle a few drops of basil infused olive oil on the plate.
Quick and Easy technique:
You can simply roast sliced zucchini and two garlic cloves in the oven.
After that place 2/3 of the zucchini in the pan with oil and garlic. Add the chopped basil.
Add the remaining 1/3 of the roasted zucchini to a blender with cheese, basil leaves, roasted garlic cloves and pasta water. Mix and add to the pan with pasta. Add more cheese and pasta water and stir and stir.
