SPAGHETTI ALLA NERANO

A Simple and Irresistible Pasta from the Amalfi Coast

Spaghetti alla Nerano is the kind of dish that proves how just a few humble ingredients can create something unforgettable. Born in the tiny village of Nerano, on the Sorrento Peninsula, this pasta combines the sweetness of fried zucchini with the richness of melted cheese, resulting in a creamy, savory sauce that clings beautifully to each strand of spaghetti. It's no wonder this has become a nonna-approved family favorite across southern Italy.

Ideal for a light yet satisfying lunch, this vegetarian recipe strikes the perfect balance between comfort food and Mediterranean freshness. The delicate zucchini flavor is enhanced by a touch of garlic and basil, making every forkful aromatic and wholesome. It’s a great way to introduce more vegetables into your family’s diet—especially for picky eaters who will be won over by the creamy texture and cheesy taste.

Loved for its simplicity, Spaghetti alla Nerano is now famous well beyond Campania, even appearing on the menus of chic restaurants in Capri and Positano. Yet, it remains a true expression of cucina di casa—home cooking at its most elegant and honest.

Despite its indulgent taste, this pasta can be a nutrient-rich option, thanks to the generous use of zucchini, which provides fiber, antioxidants, and vitamins A and C. The cheese, traditionally Provolone del Monaco or a mild aged provola, adds calcium and protein.

It’s a great example of balanced Mediterranean eating, especially when paired with a fresh glass of Falanghgina.

For more tasty vegetarian pasta recipe ideas try our Puttanesca Pasta and Sicilian Eggplant Pasta.

A little history

The story of Spaghetti alla Nerano begins in the 1950s in the coastal village of Nerano, where it was reportedly invented by Maria Grazia, a cook who ran a small local trattoria. With only a handful of ingredients and a deep understanding of flavor, she created a dish that quickly became legendary among visitors and locals alike.

Over the decades, the recipe was passed down, adapted, and shared from family to family, becoming a symbol of Campanian summer cooking. It’s especially popular during the warmer months, when zucchini are in season and long, lazy lunches are the norm. Today, Spaghetti alla Nerano is more than a recipe—it’s a memory of seaside holidays, sun-drenched tables, and Italian hospitality.

THE INGREDIENTS

• 350g | 12.3oz zucchini

• 160g | 5.6oz spaghetti pasta

• 100g | 3.5oz provolone del Monaco cheese

• 1 garlic clove, unpeeled

• Fresh basil500g | 17.6oz extra virgin olive oil + extra for ‘soffritto’

The recipe step by step

1. Wash, trim and slice the zucchini; then place them on a clean kitchen towel or absorbent paper sheet and dab dry thoroughly

2. Bring the extra virgin olive oil to frying temperature [160 °C | 320 °F], checking with a food thermometer or with a skewer stick

3. Fry until golden-brown in small batches, dab on kitchen paper and salt while hot

4. Bring the pasta water to a boil, add coarse sea salt and drop the spaghetti in

5. Pour a generous glug of extra virgin olive oil in a sauce pan, and sizzle an unpeeled clove of garlic for 2-3 minutes with a few hand ripped leaves of fresh basil, then remove the garlic

6. Add the fried zucchini in, drain the pasta ‘al dente’ and sauté it in the sauce pan to finish its cooking time

7. While sauteing add cooking water as necessary and stir consistently

8. Remove from the heat, add grated provolone del Monaco cheese and fold thoroughly to let it gently melt

9. Before serving, grate some more provolone cheese and add more fresh basil leaves on top…then enjoy! 😋