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Pasta alla Nerano | The Italian summer classic
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25 min
Quick
Knuspr-Küche
Pasta alla Nerano ist der legendäre Nudelklassiker von der Amalfiküste: Goldbraun gebratene Zucchinischeiben verschmelzen mit al dente gekochten Spaghetti, würzigem Provolone, Parmesan und frischem Basilikum zu einer unvergleichlich cremigen Sauce. Ein sonniger Sommergenuss in unter 25 Minuten!
Ingredients
Preparation method
Preparation
Wash the zucchini, trim the ends and slice into thin rounds. Peel and finely chop the garlic. Finely grate the Provolone and Parmesan. Roughly tear the fresh basil.
Frying zucchini & cooking pasta
Heat the olive oil in a large, deep frying pan. Fry the zucchini slices in batches until golden brown on both sides. Drain on paper towels and season lightly with a little salt. Set aside about a quarter of the fried zucchini for decoration.
Meanwhile, bring a large pot of generously salted water to a boil. Add the spaghetti and cook for 2 minutes less than instructed on the package (very al dente). Scoop out about 200 ml of starchy pasta water before draining.
Chef's tip
The starchy pasta water and vigorous stirring off the heat are key to achieving the signature creaminess – this allows the cheese to melt smoothly without clumping.
Traditionally, Provolone del Monaco is used for Nerano. Combined with fine Parmesan, it creates the perfect, full-bodied flavour of the Amalfi Coast.
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