Home » Spaghetti with zucchini “to Nerano”

Spaghetti with zucchini “to Nerano”

by Ada Parisi
5 min read
Spaghetti con le zucchine alla Nerano

I have long wanted to prepare the recipe for spaghetti with zucchini “to Nerano”, a first typical Neapolitan dish and, more in detail, the small village of Nerano, on the Amalfi Coast. The recipe is very reminiscent of a typical Sicilian dish, the PASTA WITH FRIED ZUCCHINI SICILIAN (prepared with basil and / or mint and creamy with provolone), very good but definitely not as creamy.

The original recipe spaghetti alla Nerano

I documented long: the original recipe is guarded by fifties from the restaurant Maria Grazia, even though this simple and delicious dish is also found in the menus of other restaurants in the coastal, each with its own more or less significant variation. The original recipe spaghetti alla Nerano, never made known officially disclosed but more or less clandestinely in several articles and video, It has the ingredients zucchini, Provolone del Monaco, l & #8217; olive oil, pepper, butter and lots of basil. The Provolone del Monaco is a seasoned seeds cheese with spun dough, tangy and tasty, slightly spicy, that the right degree of maturation melts in contact with the indirect heat of the cooking water, forming a creamy emulsion. Not all caterers use it in this recipe.

The Alfonso Caputo recipe restaurant The tavern Captain

For example,, Alfonso Caputo, the starred restaurant The tavern Captain (Marina del Cantone), do not use the provolone del Monaco but a mix of provolone, Caciotta and aged cheeses. The original recipe of the dough to Nerano also includes butter, to make the sauce creamier. Actually, the use of butter may not be necessary if it were done properly creaming. An example in this sense is the realization of pasta with cheese and pepper, in Rome. The use of butter increases the sweetness of zucchini.

Is’ essential that the zucchini, that must be cut very thin (with the instrument of mandolin), They are fried with a day in advance, as explained to me the chef Caputo. Remember that the pasta with zucchini Nerano seems a simple dish, but it is not at all. Everything hinges on creaming pasta, that has to be drained very al dente, to avoid the risk of getting a creamy paste but surely burns. And now I wish you a good day.

Spaghetti con le zucchine alla Nerano

SPAGHETTI ALLA NERANO (Neapolitan recipe)

Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 4.5/5
( 2 voted )


340 grams of spaghetti Gragnano IGP
800 grams of sweet zucchini, light green (Never use the zucchini dark green)
extra virgin olive oil, enough to fry zucchini in diving
salt and pepper, to taste
80 grams of butter
200 grams of grated provolone cheese Monaco
30 grams of grated Parmesan cheese (Optional)
fresh basil, to taste


Spaghetti Alla Nerano

We start the process to make spaghetti with zucchini Nerano with the preparation of fried zucchini, that must be made at least one day in advance. Wash zucchini and dry. Eliminate the ends and slice zucchini into very thin washers. I recommend you use a mandolin, to obtain a perfect and homogeneous cutting. It is not necessary to salt the zucchini before frying because the Provolone del Monaco is a tasty cheese and slightly spicy, sufficient to flavor the dish.

Fry in several occasions the zucchini in plenty of extra virgin olive oil is hot (170 degrees if you use a cooking thermometer) so that the zucchini become golden but not dark, otherwise take a bitter taste. Drain the zucchini and put them in a covered bowl of absorbent paper, to eliminate excess oil. Keep the zucchini in a cool, dry place.

Grate the Provolone del Monaco not too finely (you can use a grater with large holes). Boil the pasta in salted water. While the pasta is cooking, put the zucchini in a large saucepan and with high edges. Rehydrate the zucchini, adding two ladles of cooking water, over low heat, for two or three minutes.

Drain the pasta al dente (I cooked spaghetti for half the time specified on the package). Add the pasta with zucchini, fire off. Leave the pot on the stove off (so that it is still warm). Add the butter and stir in the long pasta with zucchini. If necessary, add some cooking water, until the bottom of the pan will form a creamy emulsion, due to oil and butter fat. You have to have patience.

Combine the Provolone del Monaco and plenty of freshly ground black pepper. If you prefer, you can add two tablespoons of Parmigiano Reggiano PDO cheese, that will serve to soften the taste of pasta and counter the very savory flavor of Provolone del Monaco. Continue creaming until you achieve the desired creaminess. Unite, If necessary, very little of hot cooking water. Finally, add to abundant fresh basil spaghetti, broken hand. Serve immediately on plates. Bon appétit!

MATCHING: "Vigna Lapillo", Lacryma Christi del Vesuvio, White Doc higher. A vibrant and fragrant wine, made by Sorrentino Vini, that product uses the grapes "Foxtail" and "Falanghina", grown on volcanic soils around 500 meters of altitude. Great freshness and drinkability with an alcohol content of 13 degrees, which is balanced by a strong acidity. The fermentation takes place in steel, with a stay of eight months on the lees. A perfect white of Campania with this dish which is a symbol of regional cuisine.


Some recipes include clove oil to the frying garlic zucchini, for aromatizzarle. If you decide to put it, let brown garlic and then remove: It is sufficient to release its aroma.

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Rosanna 23 May 2020 - 15:06

Hi Ada! I'd like to try making your recipe (this too! I'm now Sicilianitiviincucina addict). I'd like to make sure I'm not wrong: you continue cooking spaghetti for half the time over a low heat, did I get it right?
Thank you for your attention and, As always, for your wonderful recipes!
See you soon

Ada Parisi 23 May 2020 - 15:33

Hello Rosanna, Thank you so much. You have to drain the pasta very al dente (otherwise skins) then add it to the zucchini, fire off. And keep the cheeses and cooking water with the zucchini for a long time until an emulsion is formed, combining if you need some’ cooking water.

Spike 19 May 2020 - 12:01

Provolone is very difficult to find here in Portugal, is there anything else you recommend? Mozzarella (both fresh and packaged) is in every grocery and we can get good parmesan.

Ada Parisi 19 May 2020 - 14:49

Hallo! You can’t use mozzarella because is too fresh and watery, Parmesan it’s ok. Thank you so much! ADA

Gabriele 7 July 2019 - 10:36

very interesting Recipe, must try. What makes my mother is much simp The'll try and let you know.
Complimeti care and passion that you put!
See you soon.

Ada Parisi 7 July 2019 - 11:35

Thanks Gabriel, I'm sure your mother's was delicious. But if you try my let me know, And also let me know what do you think your mother. Best wishes and thank you very much for the appreciation

Maximum 7 July 2019 - 10:26

Ada Bonjour
For some time your recipes have become a constant in my activities’ cooking with great satisfaction.
This paste intrigues me a lot but I have two questions
I can not find the provolone del Monaco. I proceed with a generic provolone ?
When you say to leave the zucchini in a cool, dry, these days it's not easy. I put in the fridge ?
Take this opportunity to ask your advice
I caught a beautiful snapper 3.6 kg (fishing and cooking the fish are two great passions) I'll baked tonight to a group of AMCI.
Fish there is in abundance, and has to be the protagonist of the dinner, so no pasta.
What do you recommend for a light appetizer and side dish for ^


Ada Parisi 7 July 2019 - 11:33

Hi Max, thanks for your patience following me anyway. First great envy for the red snapper and I would go to eat you tonight. I also love the fish but they are not a fisherwoman unfortunately. In my opinion as a side dish death snapper are vegetables, so you may choose from a caponata Sicilian sweet and sour, or a simple vegetable ratatouille baked. If in both cases you still have time to prepare for dinner and find the recipes on the site. How all'antipasto, you could make a salmon tartare and avocado, even better if wild smoked salmon, or meatballs of anchovies with a spicy sauce tomato, to stay on the fish. As for Nerano, rather than a provolone any that is likely to be too salty, try a mix of cheeses: a bit 'of provolone, a vaccine cheese and a bit 'of Parmesan. All seasoned. Yes, the zucchini keep them in the refrigerator. Let me know, good dinner and happy holidays

elisabetta corbetta 5 July 2019 - 08:19

Super delicious
A big kiss

Ada Parisi 6 July 2019 - 17:40

Thanks Elizabeth


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