Spaghetti alla Nerano! A Creamy Dream Made with Zucchini and Provolone Cheese

Have you ever yearned for a pasta dish that whispers summer on every forkful, its creamy sauce infused with sunshine and fragrant basil? Then Spaghetti alla Nerano is the answer to your culinary prayers. This dish hails from the picturesque coastal town of Nerano, nestled along the Amalfi Coast in Campania. It’s a celebration of local ingredients at their peak freshness – sweet zucchini blossoms and tender zucchini transformed into a velvety sauce that clings lovingly to perfectly cooked spaghetti.

Spaghetti alla Nerano is deceptively simple yet incredibly satisfying. Its beauty lies in the balance of textures and flavors: the bite of al dente pasta, the creamy richness of the provolone cheese, the delicate sweetness of the zucchini, and the aromatic punch of fresh basil. It’s a dish that transcends its humble origins to become a culinary masterpiece.

A Taste of Nerano

Nerano is a small fishing village with breathtaking views overlooking the Tyrrhenian Sea. Its charming streets are lined with colorful houses adorned with bougainvillea, and the air is filled with the scent of citrus trees and the salty breeze. It’s no surprise that a dish born in this idyllic setting would be equally captivating.

The history of Spaghetti alla Nerano is closely tied to its local ingredients. Zucchini thrives in the warm Mediterranean climate, while provolone cheese is a staple of Campania cuisine. Legend has it that fishermen, returning from long days at sea, craved a light yet flavorful dish. Their wives, resourceful and skilled cooks, ingeniously combined these readily available ingredients to create what we now know as Spaghetti alla Nerano.

Unveiling the Secret: A Step-by-Step Guide

Creating Spaghetti alla Nerano is an act of culinary love, a slow dance of transforming simple ingredients into something truly extraordinary. Here’s how to capture the magic in your own kitchen:

Ingredients:

300 grams spaghetti
500 grams zucchini
100 grams provolone del Monaco cheese, grated
Fresh basil leaves
Extra virgin olive oil
Salt and freshly ground black pepper to taste

Instructions:

Preparing the Zucchini: Wash and thinly slice the zucchini. You can choose to peel them or leave the skin on for added texture and flavor.
Sautéing the Zucchini: Heat a generous amount of extra virgin olive oil in a large skillet over medium heat. Gently sauté the sliced zucchini until they become soft and translucent, but avoid browning them. Remember, you want to preserve their delicate sweetness. Set aside.
Cooking the Spaghetti: Bring a pot of salted water to a rolling boil. Add the spaghetti and cook according to package instructions until al dente.
Creating the Sauce: While the spaghetti is cooking, combine the grated provolone cheese with a few tablespoons of pasta cooking water in a separate saucepan. Heat over low heat, stirring continuously, until the cheese melts into a smooth sauce.
Bringing it All Together: Drain the cooked spaghetti and add it directly to the skillet with the sautéed zucchini. Toss gently to combine. Gradually pour the melted provolone sauce over the spaghetti and zucchini, mixing thoroughly until everything is well coated.
The Finishing Touch: Stir in fresh basil leaves, season with salt and freshly ground black pepper to taste, and drizzle with a final touch of extra virgin olive oil for richness.
Serve Immediately: Transfer the steaming Spaghetti alla Nerano onto warmed plates and savor every delicious bite!

Tips for Perfection

For an even richer flavor, try using a combination of provolone del Monaco and caciocavallo cheese.
Don’t overcook the zucchini; they should remain slightly firm.
Freshly grated provolone cheese melts best, so avoid pre-shredded cheese.

Spaghetti alla Nerano: More Than Just a Meal

Spaghetti alla Nerano is more than just a pasta dish; it’s an experience. It evokes memories of sun-drenched beaches, sparkling seas, and the simple joys of Italian life. With every forkful, you taste the essence of Nerano – its warmth, its beauty, and its enduring culinary tradition.