A celebrated Campanian pasta inspired by the famous dish from Nerano on the Sorrento Peninsula. Fried zucchini, basil, cheese, and starchy pasta water come together to create an incredibly silky sauce without heavy cream.
Ingredients (Serves 4)
- 400g linguine or spaghetti
- 600g small zucchini
- 80g Provolone del Monaco, finely grated
- 40g Parmigiano-Reggiano, finely grated
- Extra virgin olive oil, for frying
- 8–10 fresh basil leaves
- Salt, to taste
- Freshly ground black pepper
- 1–1½ cups reserved pasta water
Instructions
1. Prepare the Zucchini
Slice the zucchini into thin rounds.
Heat a generous amount of olive oil in a large skillet and fry the zucchini in batches until soft and lightly golden.
Transfer to a plate and season lightly with salt. Add several torn basil leaves and allow the zucchini to rest while you prepare the pasta.
2. Cook the Pasta
Bring a large pot of salted water to a boil.
Cook the linguine until just before al dente. Reserve at least 1½ cups of the starchy pasta water before draining.
3. Create the Zucchini Sauce
Place most of the fried zucchini in a large skillet with a small splash of pasta water.
Gently mash some of the zucchini with a wooden spoon or fork, leaving several slices whole for texture.
Add the pasta and toss continuously over low heat, gradually adding small amounts of pasta water.
4. Add the Cheese
Remove the skillet from direct heat.
Gradually add the Provolone del Monaco and Parmigiano-Reggiano while tossing continuously. Add a little more warm pasta water as necessary until the cheese emulsifies into a smooth, glossy sauce.
5. Finish
Add the remaining zucchini, fresh basil, and freshly ground black pepper.
Toss gently until the linguine is completely coated in the creamy zucchini sauce.
6. Serve
Serve immediately in warm bowls.
Finish with a little extra grated Provolone del Monaco, fresh basil, and a few golden zucchini slices.
Chef’s Tip 🇮🇹
The signature creamy texture of Pasta alla Nerano comes from cheese, zucchini, and starchy pasta water — not heavy cream. Add the cheese away from direct heat and toss constantly to prevent it from clumping.
Final result: Silky linguine coated in sweet golden zucchini, melted Italian cheese, and fragrant basil — a simple yet luxurious taste of the Amalfi and Sorrento coast. 🇮🇹🌿🍝
