Spaghetti alla Nerano! A Symphony of Creamy Zucchini and Sweet Basil

Spaghetti alla Nerano! A Symphony of Creamy Zucchini and Sweet Basil

Have you ever dreamt of diving into a plate where sunshine and the sea intertwine? Spaghetti alla Nerano, a culinary gem hailing from the charming Amalfi Coast village of Nerano (near the city of Sorrento) is precisely that – a summery dance of flavors that will transport your taste buds to the Italian Riviera.

Born out of simplicity and abundance, this dish shines with the freshness of its ingredients. Imagine tender spaghetti strands bathed in a luscious sauce made from thinly sliced zucchini sautéed until meltingly soft, then combined with creamy Provolone del Monaco cheese (a local specialty), fragrant basil, and a whisper of garlic for good measure. It’s a testament to the Italian philosophy that “less is more” when it comes to showcasing the inherent flavors of nature’s bounty.

The Story Behind the Dish

Spaghetti alla Nerano carries a fascinating history deeply intertwined with its origins. Legend has it that this dish was born in the mid-20th century, thanks to the ingenuity of local restaurateurs seeking to utilize the plentiful zucchini crops grown in the fertile hills surrounding Nerano. They experimented with different combinations until they stumbled upon this magical marriage of flavors – a dish that celebrates both the rustic charm and refined taste of the Amalfi Coast.

Over time, Spaghetti alla Nerano gained popularity, becoming a staple on menus throughout the region and beyond. Today, it remains a beloved symbol of Italian cuisine, appreciated for its simplicity, freshness, and undeniably addictive flavor profile.

Deconstructing the Dish

Understanding the individual components that make up Spaghetti alla Nerano allows us to truly appreciate the harmonious symphony at play:

  • Spaghetti: This long, thin pasta variety provides the perfect canvas for the sauce. Its delicate texture absorbs the flavors beautifully without overpowering them.

  • Zucchini: Thinly sliced zucchini is the star ingredient here. Cooked slowly until tender yet still retaining a slight bite, they release their natural sweetness and create a velvety base for the sauce. Choose young, firm zucchinis for optimal flavor.

  • Provolone del Monaco Cheese: This semi-hard cow’s milk cheese, unique to the region around Naples, adds a creamy richness and salty depth to the dish. Its delicate sweetness complements the zucchini perfectly.

    • Substitute: While Provolone del Monaco is ideal, other mild cheeses like Monterey Jack or Fontina can be used as substitutes.

  • Basil: Fresh basil leaves add a vibrant herbaceous note, elevating the entire dish with their aromatic charm.

  • Garlic: A touch of finely minced garlic adds a subtle savory kick without overwhelming the other flavors.

Bringing the Amalfi Coast to Your Kitchen

Making Spaghetti alla Nerano at home is surprisingly simple and incredibly rewarding:

Ingredients (serves 2):

  • 150g spaghetti
  • 2 medium zucchini, thinly sliced
  • 75g Provolone del Monaco cheese, diced
  • 1/4 cup basil leaves, roughly chopped
  • 1 clove garlic, finely minced
  • 3 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Cook the Spaghetti: Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente. Drain, reserving 1/4 cup of the pasta water.

  2. Sauté the Zucchini: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the garlic and sauté for about 30 seconds, until fragrant. Add the zucchini slices and cook, stirring occasionally, until softened and slightly translucent, approximately 5-7 minutes. Season with salt and pepper to taste.

  3. Combine the Sauce: Remove the skillet from the heat and stir in the diced Provolone del Monaco cheese until melted and creamy. Slowly add the reserved pasta water, whisking constantly until the sauce is smooth and emulsified. Stir in half of the chopped basil.

  4. Toss with Spaghetti: Add the cooked spaghetti to the skillet with the zucchini sauce. Toss gently to coat the noodles evenly.

  5. Serve & Enjoy: Divide the spaghetti alla Nerano into bowls, garnish each serving with remaining basil leaves, a drizzle of extra virgin olive oil and freshly grated black pepper. Enjoy immediately while warm!

Tips for Culinary Success:

  • For an even richer flavor, try using half-and-half instead of all water when cooking the spaghetti.

  • If you’re feeling adventurous, add a sprinkle of red pepper flakes for a touch of heat.

  • Serve with crusty bread for soaking up the delicious sauce!

Spaghetti alla Nerano is more than just a dish; it’s an experience that captures the essence of Italian cuisine: fresh ingredients, simple preparation, and undeniable deliciousness. So, gather your ingredients, channel your inner Italian chef, and get ready to transport yourself to the sun-drenched shores of the Amalfi Coast!