Spaghetti alla Nerano! Indulge in This Creamy Delight of Zucchini, Provolone Cheese and Basil

Napoli: the name conjures images of vibrant markets overflowing with fresh produce, bustling pizzerias churning out mouthwatering pies, and the salty tang of the Mediterranean air. But beyond the Neapolitan classics lies a hidden gem, a dish that epitomizes simplicity and elegance: Spaghetti alla Nerano.

Originating from the picturesque coastal village of Nerano near Sorrento, this pasta dish is a testament to the culinary brilliance of Campania. It’s a symphony of flavors and textures, featuring delicate strands of spaghetti intertwined with creamy zucchini ribbons, sharp provolone cheese, and fragrant basil. The result? A taste sensation that’s both comforting and refined.

A Dive into the History

While its exact origins remain shrouded in mystery, Spaghetti alla Nerano is believed to have been born in the mid-20th century. Local fishermen would return from their voyages with baskets brimming with fresh zucchini, and resourceful cooks ingeniously transformed this abundant bounty into a delectable pasta dish.

Over time, Spaghetti alla Nerano gained popularity, transcending its humble beginnings to become a prized culinary tradition in the region. Today, it’s celebrated as a testament to the ingenuity of Neapolitan cuisine and a symbol of the region’s deep connection to the land and sea.

The Art of Preparation: Step by Step

Crafting Spaghetti alla Nerano is an art form that requires patience and precision. Here’s a glimpse into the process:

Prepare the Zucchini: Thinly slice zucchini into ribbons using a mandoline or vegetable peeler. It’s crucial to choose young, tender zucchini for optimal flavor and texture.
Sauté the Zucchini: Gently sauté the zucchini ribbons in extra virgin olive oil over medium heat until they are soft but still retain their vibrant green color. Season with salt and pepper.
Cook the Spaghetti: Cook spaghetti al dente according to package directions, reserving some of the pasta cooking water for later use.
Combine the Ingredients: In a large skillet, combine the cooked spaghetti, sautéed zucchini, grated provolone cheese (preferably Provolone del Monaco), and chopped fresh basil leaves.
Emulsify the Sauce: Add a splash of the reserved pasta water to create a creamy sauce that coats the spaghetti evenly. Toss gently to ensure all ingredients are well combined.
Serve Immediately: Transfer the Spaghetti alla Nerano to warmed serving plates and garnish with additional grated provolone cheese and fresh basil leaves.

Tips for Success:

Use high-quality ingredients. The flavor of this dish depends heavily on the freshness of its ingredients. Choose tender zucchini, flavorful provolone cheese, and fragrant basil.
Don’t overcook the zucchini. Zucchini should be cooked just until softened, retaining a slight bite.
Adjust the seasoning to your liking. Taste and adjust the salt and pepper according to your preference.
Serve immediately for the best flavor and texture. The provolone cheese will begin to melt and create a luscious sauce as soon as it hits the warm spaghetti.

A Culinary Masterpiece:

Spaghetti alla Nerano is more than just a pasta dish; it’s an experience. The creamy zucchini ribbons intertwine with the sharp provolone cheese, creating a symphony of flavors that dance on your palate. Fresh basil adds a touch of sweetness and fragrance, while the al dente spaghetti provides a satisfying texture contrast.

Every bite is a reminder of the simple pleasures in life: fresh ingredients transformed into culinary magic through skillful hands. It’s a dish that celebrates the bounty of the Italian coast, capturing the essence of Nerano in every mouthful.

So next time you find yourself craving a taste of Italy, consider embarking on a culinary adventure to Nerano. Or better yet, recreate this masterpiece in your own kitchen and savor the flavors of Campania right at home. Buon appetito!