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White bowl filled with spaghetti alla nerano which has bright green pieces of zucchini throughout and sprinkled pecorino on top.
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Spaghetti Alla Nerano

An iconic pasta from the Amalfi Coast, combining golden fried zucchini, sharp pecorino romano, and fresh basil with perfectly al dente spaghetti.
Prep Time45 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Italian

Equipment

  • Immersion blender
  • Deep skillet
  • Cheese grater
  • Slotted spoon

Ingredients

  • 1/2 cup extra virgin olive oil
  • 5 garlic cloves peeled
  • 3-5 fresh zucchini depending on size
  • 1/2 lb spaghetti or 1 lb for more servings
  • 1 cup pecorino romano + more for serving
  • 1/2 cup fresh basil leaves + more for serving
  • sea salt to taste
  • freshly cracked black pepper to taste

Instructions

  • Trim zucchini ends and cut into a mix of sizes and shapes such as rounds, half-moons, and chunks. Heat olive oil in a deep skillet over medium-low. Add garlic cloves and one piece of zucchini to the pan.
  • Once the zucchini is bubbling, you’re ready to start frying the rest in batches (don’t overcrowd the pan). Remove and discard the garlic cloves before they get burnt (this process flavors the oil).
  • Add zucchini in small batches. As pieces begin to soften, transfer them to a bowl and keep adding more raw zucchini to the pan. Maintain a mix of doneness for texture, removing some slightly undercooked pieces to finish steaming in the bowl.
  • Meanwhile, cook spaghetti in boiling salted water to al dente. Reserve 1 cup pasta water.
  • Transfer a portion of the cooked zucchini (I like using the mushier pieces) to another bowl and blend with an immersion blender (or mash by hand), until mostly blended but not a full puree.
  • Return blended zucchini back to the skillet with leftover oil over low heat. Toss to cook briefly, then add in the rest of the fried zucchini.
  • Using tongs, transfer al dente spaghetti directly to the skillet along with torn basil leaves, and a ladle of pasta water. Toss to combine everything together.
  • Turn off the heat and add 1 cup pecorino with another splash more of pasta water. Toss vigorously to create a creamy, emulsified sauce. Taste then add more salt and freshly cracked black pepper, if needed.
  • Serve with more pecorino, fresh basil, and black pepper if desired.

Notes

  • Keep oil hot but never smoking. If it overheats, add more zucchini to the pan to cool it down.
  • In this recipe you can use ½ lb spaghetti for 2-3 servings or 1 lb spaghetti for 4-5 servings, depending how many people you want to feed.
  • Pecorino is traditional, but parmesan works as well or a 50/50 mix of both is great for a milder flavor.