Spaghetti with Zucchini and Provolone
Spaghetti alla Nerano is a creamy zucchini-based pasta from the Amalfi Coast. Despite its richness, the dish contains no cream — only technique.
Ingredients
320 g (11 oz) spaghetti (or similar long pasta)
700 g (1.5 lb) zucchini, thinly sliced
150–200 g (5–7 oz) Provolone del Monaco cheese, finely grated (or provolone/caciocavallo mix)
30 g (2 tbsp) extra-virgin olive oil (plus more for frying)
2 garlic cloves, peeled
A handful of fresh basil leaves
Salt, to taste
Freshly ground black pepper, to taste
Method
Prepare the zucchini: Wash and trim the zucchini, then cut into thin rounds.
Fry the zucchini: Heat enough olive oil in a pan for frying (or a mix of olive + seed oil) until hot, then fry zucchini in batches until golden and lightly crisp. Drain on paper towels and season with a little salt.
Cook pasta: Bring a large pot of salted water to a boil. Cook the spaghetti until al dente and reserve about 1 cup (250 ml) of pasta cooking water.
Infuse oil: In a large skillet, add 30 g olive oil and the garlic cloves over medium heat until fragrant. Remove the garlic.
Combine: Add the fried zucchini to the skillet, then add the drained spaghetti. Pour in a splash of pasta water and toss to combine, gently cooking for a minute or two.
Add cheese: Remove from heat and stir in the grated provolone (and optional Parmigiano if you like a richer creaminess). Add extra pasta water as needed to create a glossy creamy sauce that coats the pasta.
Finish: Stir in fresh basil leaves, season with black pepper, and serve immediately with extra cheese if desired.
Tips and Variations
Cream is never used — the creaminess comes from cheese and pasta water.
History of Ribollita
The recipe was created in the 1950s in the village of Nerano, near Sorrento. It quickly became popular for its luxurious texture achieved through emulsifying pasta water with cheese and fried zucchini.
This dish showcases Campania’s love for simplicity elevated by technique.
