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Spaghetti Alla Nerano

This spaghetti alla nerano is one of the best-kept Italian secrets! This fried zucchini & basil pasta in a creamy sauce is popular among the Amalfi coast. Make this at home in 30 minutes or less!
5 from 10 votes
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Course: Main Course, Side Dish
Cuisine: Italian
Diet: Vegan, Vegetarian
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 431kcal
Author: Emily

Equipment

  • Medium-sized pot
  • Large pan
  • Cheese grater
  • Sharp Knife

Ingredients

  • 8 oz Spaghetti
  • 2 cups Zucchini sliced
  • 2 cloves Garlic minced
  • ¾ cup Extra Virgin Olive Oil
  • ½ cup Parmigiano Reggiano OR Vegan Violife Parmesan
  • ½ cup Provolone del Monaco OR Vegan Violife Smoked Provolone Slices
  • 6-8 leaves Fresh basil
  • 1 tablespoon Butter OR Vegan butter

Instructions

  • Begin by thinly slicing the zucchini into round coin-shaped pieces.
  • Layer a plate or cutting board with paper towels. Place the zucchini coins on the paper towels in rows.
  • Sprinkle fine salt over the zucchini and let it sit for 10 minutes, until water begins to extract. Flip the coins and repeat.
  • Bring a pot of salted water to a boil, then cook spaghetti according to box instructions until al dente. Drain and reserve a small amount of pasta water.
  • Finely mince garlic cloves.
  • Grate the cheeses. If using vegan provolone slices, use a sharp knife to finely slice it, emulating shreds.
  • In a large pan or heavy-bottomed pot, add ¾ cup of extra virgin olive oil.
  • Heat the oil over medium, without letting it get too hot.
  • Pat the salted zucchini slices completely dry, then carefully add the slices to the hot olive oil.
  • The zucchini should gently sizzle in the oil. Let it simmer in the oil until it becomes slightly golden.
  • Remove the zucchini with a slotted spoon or spatula. Place the slices on a paper towel-lined plate.
  • Use a measuring cup to remove about ½ cup of olive oil.
  • Return the pan to the stove and keep the heat on low.
  • Add minced garlic and sauté until just slightly golden.
  • Toss in the cooked spaghetti with the oil and garlic.
  • Add both of the cheeses and the butter and stir until melted.
  • Mix in the fried zucchini slices and torn basil. Toss until well combined, adding pasta water if needed.
  • Taste and season with more salt (as needed) and pepper. Serve hot and enjoy immediately!

Notes

  • Parmesan - For the vegan version I used the VioLife parmesan block and grated it. For real dairy, find a high quality parmigiano reggiano.
  • Provolone - For the vegan version, I used VioLife smoked provolone slices, then sliced them very thinly. You could also use a vegan mature cheddar. For the dairy version, use good quality Italian Provolone del Monaco.
  • Don't skip the step of salting the zucchini slices. This helps to extract the excess water in the zucchini, making it easier to fry and turn out crispier!
  • Only use fresh basil leaves! Using dried basil will not yield the correct flavor.
  • Be careful with the amount of salt that you add. Because the pasta water should be heavily salted, the zucchini slices are also salted, and the cheeses are salty the end dish shouldn't need too much more, if any. Be sure to taste before adding extra seasoning.

Nutrition

Calories: 431kcal | Carbohydrates: 50.3g | Protein: 7.8g | Fat: 22.8g | Saturated Fat: 7.2g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 9.9g | Sodium: 2024mg | Potassium: 155.8mg | Fiber: 2.6g | Sugar: 3.4g | Vitamin A: 6.3IU | Vitamin C: 10.8mg | Calcium: 13.1mg | Iron: 10.4mg
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