Spaghetti alla Nerano
Spaghetti alla Nerano is an unforgettable pasta dish packed with flavor! It has a rich and creamy zucchini sauce infused with garlic, fresh basil, and melted cheese.
Servings: 4 servings
Ingredients
- 4-6 cups sunflower oil, for frying
- 8 cups zucchini, about 6 medium zucchini
- fresh basil leaves
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic
- 16 ounces spaghetti noodles, uncooked
- 2 cups pasta water, reserved after cooking the spaghetti
- 8 ounces provolone del Monaco, shredded
- 1 cup parmesan, grated
- salt and pepper, to taste
Instructions
- Add 4-6 cups sunflower oil, to a large saucepan or Dutch oven and heat over medium-high heat until it reaches 350 degrees Fahrenheit.
- Meanwhile, slice 8 cups zucchini, into ⅛-inch thick medallions. Line a large baking sheet with several paper towels, spread a small handful of fresh basil leaves on the paper towels, and set aside.
- When the oil reaches frying temperature, fry the zucchini for about 2 minutes, until they are lightly golden and beginning to crisp up, but not fried into chips. It’s best to do this in batches so you don’t overcrowd the pan and cause the oil temperature to drop too low.
- Remove the fried zucchini from the oil with a spider or large slotted spoon and transfer to the prepared baking sheet.
- Once all the zucchini has been fried and cooled to room temperature, cover the pan and refrigerate it overnight, or for at least 3 hours.
- Bring a large pot of water to a rolling boil and cook 16 ounces spaghetti noodles, until al dente. Before you strain the pasta, reserve 2 cups pasta water, for later. Strain the noodles and set aside.
- Heat a large saucepan or Dutch oven over medium heat and add 2 tablespoons extra virgin olive oil, 2 tablespoons unsalted butter, and 2 cloves garlic after smashing them open with the flat side of a knife and a sprig of basil. Once the butter is melted and bubbling and the garlic is fragrant, remove the garlic and basil from the pan and add the zucchini.
- Cook the zucchini over medium-low heat for 4-5 minutes. Use a wooden spoon to mash them up as much as you would like. Add a few splashes of the pasta water to help keep it moistened. If you want the zucchini completely mashed, you can cook it for a few minutes more to allow it to soften further and break down.
- Add the pasta and 1 cup of pasta water to the pan and stir until it is fully coated in the zucchini. Add 8 ounces provolone del Monaco, and 1 cup parmesan, and stir until they are melted. Stir in as much of the remaining pasta water needed until the sauce is smooth and creamy, then add salt and pepper, to taste. Serve immediately.
Video
Notes
Leftover and Make Ahead Instructions
- In the Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- To Reheat: Reheat in the microwave in 20-30 second intervals, stirring between each one. Add a splash of reserved pasta water as needed to loosen the sauce.
- Make Ahead: Fry the zucchini up to 3 days in advance. Store it in an airtight container in the refrigerator until you’re ready to finish the pasta.
Nutrition
Calories: 874kcal | Carbohydrates: 95g | Protein: 41g | Fat: 37g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 71mg | Sodium: 841mg | Potassium: 1009mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1365IU | Vitamin C: 45mg | Calcium: 793mg | Iron: 3mg
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