Spaghetti alla Nerano with Roasted Zucchini and Provolone
Let yourself be transported to the Amalfi Coast with this iconic Italian dish, Spaghetti alla Nerano. The zucchini, golden in olive oil, develop a sweet and slightly sweet flavor, while the melted provolone wraps each strand of pasta in an irresistible creaminess. This recipe, born in a small restaurant in Nerano, embodies the simplicity and generosity of southern Italian cuisine. You'll love the creamy texture without cream, achieved thanks to the cheese and cooking water. Serve it at a dinner with friends or family, and enjoy a sunny culinary journey.
Ingredients
- Spaghetti400 g
- Zucchini4 medium
- Mild Provolone (diced)200 g
- Fresh basil1 bunch
- Extra virgin olive oil4 tablespoons
- Garlic2 cloves
- Salt and pepperto taste
Instructions
- 1
Wash the zucchini and cut into thin rounds. Salt lightly and let rest for 10 minutes, then pat dry.
- 2
Heat 3 tablespoons of olive oil in a large skillet and brown the zucchini rounds over medium heat until golden and tender. Set aside.
- 3
Meanwhile, cook the spaghetti in a large pot of salted boiling water until al dente. Drain, reserving a cup of cooking water.
- 4
In the same skillet, add the minced garlic and remaining oil, sauté for 1 minute. Add the zucchini, diced provolone, and mix gently.
- 5
Add the spaghetti to the skillet with the sauce, add a little cooking water to create a creamy texture. Add fresh basil, mix well, and serve immediately with a pinch of black pepper.
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