Spaghetti alla Nerano Recipe (30 Minutes)

Name: I Wait All Year Long To Make This Summery Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 2 pounds zucchini (about 5 to 6 small); 4 tablespoons olive oil, divided; Salt, to taste; 1 pound spaghetti; 1 cup (4 ounces) shredded sharp provolone cheese; 1/3 cup (1 1/4 ounces) finely grated Pecorino Romano cheese; 1 packed cup fresh basil leaves; 1 teaspoon freshly ground black pepper; 1/4 teaspoon red chili flakes, optional; Fresh lemon juice or zest, for serving, optional; Drizzle of good quality olive oil for serving, optional

A pot containing spaghetti with zucchini slices and garnished with basil, alongside a plate, utensils, and condiments — Simply Recipes / Mihaela Kozaric Sebreak

My favorite kind of problem in the summer? Too much zucchini on hand. Any time I find myself in this predicament, I turn to a southern Italian classic: Spaghetti alla Nerano. The dish, named for the village on the Sorrento Peninsula where it originated, is beautifully simple. It features golden pan-fried zucchini tossed with al dente spaghetti, melty cheese, and plenty of fresh basil.

I love it when pasta water magically transforms into a glossy, silky sauce without too much fuss. Or maybe I’m just lazy in the summer and want to scoop my spaghetti straight from the boiling pot into a pan of crispy zucchini rounds. Either way, in just 30 minutes, I have a low-lift pasta dish that tastes rich and decadent.

If you’ve never pan-fried zucchini for pasta before, let this dish convert you. It softens into the pasta water, adds an earthy sweetness, and the crispy edges cling to the melty cheese. It also happens to pair perfectly with a crisp white wine and a slow summer night—my favorite combination.

Two bowls of spaghetti with zucchini slices and garnished herbs, with wooden-handled forks and side condiments on a white table — Simply Recipes / Mihaela Kozaric Sebreak

Use Quality Ingredients for Spaghetti alla Nerano

I love using Barilla’s Al Bronzo spaghetti here—it’s a bronze-cut pasta with a rougher surface that grips sauces perfectly, and it’s made with high-quality semolina flour. Other long pasta shapes like linguine, fettuccine, tagliatelle, or even angel hair would work well in this recipe, too.

Traditionally, this dish is made with provolone del Monaco, a semi-hard, sharp, nutty cheese that’s tough to find outside Italy. To mimic its flavor, I use a mix of sharp provolone and Pecorino Romano for depth and salty punch. BelGioioso makes a great sharp provolone—you can grate it fresh from the half wheel—or you can even use its shredded four-cheese blend in a pinch. If you don’t have Pecorino Romano, finely grated Parmesan will do.

Tips and Tricks for Making Spaghetti alla Nerano

Undercook the zucchini slightly: I slice my zucchini a little thicker and aim for about 5 minutes of cooking total, just until the edges begin to brown, to maintain some bite.
Reuse your oil: There’s no need to start with fresh oil for each batch of zucchini when frying, just add a little more if the pan looks dry. Only swap it out if it starts to get too brown.
Season generously but thoughtfully: The cheeses are salty, so taste as you go. Black pepper and a pinch of chili flakes add great contrast.
Add some finishing touches: A squeeze of fresh lemon juice or a bit of zest plus a drizzle of high-quality olive oil makes everything pop.
Make it extra cheesy: The recipe calls for 1/3 cup of Pecorino, but if you like things extra cheesy, feel free to bump it up to 1/2 cup. You're aiming for a balance of melt and tang.

Spaghetti with zucchini and herbs served in a pot, with utensils on the side — Simply Recipes / Mihaela Kozaric Sebreak

More Ways to Use Up Zucchini

Spaghetti alla Nerano

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Servings 4 to 6 servings

Cook Mode (Keep screen awake)

2 pounds zucchini (about 5 to 6 small)
4 tablespoons olive oil, divided
Salt, to taste
1 pound spaghetti
1 cup (4 ounces) shredded sharp provolone cheese
1/3 cup (1 1/4 ounces) finely grated Pecorino Romano cheese
1 packed cup basil leaves
1 teaspoon freshly ground black pepper
1/4 teaspoon red chili flakes, optional
Fresh lemon juice or zest, for serving, optional
Drizzle of good quality olive oil for serving, optional

Prep the zucchini:

Wash the zucchini, trim the ends, and cut into slices about 1/4-inch thick.
Pan-fry the zucchini:

In a large skillet, warm 2 tablespoons of olive oil over medium heat. Working in 2 to 3 batches, cook the zucchini slices in a single layer until the edges are golden brown, 5 to 7 minutes, flipping them halfway through cooking. Transfer each batch to a paper towel-lined plate and sprinkle with a pinch of salt. Add more oil to the pan in between batches as needed. When done cooking, wipe out any excess oil from the pan and return it to the stove.
Cook the pasta:

Meanwhile, bring a large pot of salted water to a boil. Cook the pasta 1 minute less than the al dente instructions. Reserve 1 1/2 cups pasta water and drain the pasta.
Finish:

In the pot, combine the drained pasta, fried zucchini, and 3/4 cup of the reserved pasta water. Cook over medium-low heat until the sauce thickens, 2 to 3 minutes.

Turn off the heat and add the provolone, Pecorino Romano, and half of the basil. Stir quickly and add more pasta water as needed until the cheese melts. Continue stirring until well combined and a glossy sauce forms, about 1 more minute. Season with salt, black pepper, and chili flakes (if using) to taste.
Serve:

Top the pasta with the remaining basil. Finish with lemon juice or zest and a drizzle of high-quality olive oil, if desired, and serve.

Store any leftovers in an airtight container in the fridge for 3 to 4 days. Reheat in a pan with a splash of water (or a pat of butter) to loosen the sauce and revive the creaminess.

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Nutrition Facts (per serving)
307	Calories
17g	Fat
28g	Carbs
13g	Protein

Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories	307
% Daily Value*
Total Fat 17g	21%
Saturated Fat 6g	28%
Cholesterol 19mg	6%
Sodium 356mg	15%
Total Carbohydrate 28g	10%
Dietary Fiber 3g	10%
Total Sugars 4g
Protein 13g
Vitamin C 20mg	101%
Calcium 250mg	19%
Iron 2mg	11%
Potassium 517mg	11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.