Spaghetti Alla Nerano
Nerano is the name of a dreamy small town on the Sorrentopeninsula. This recipe is said to have originated in a local restaurant. The cheese used in the original recipe is called “Provolone del Monaco” but I found that a good caciocavallo was perfect with its buttery texture and mildaroma.
- Chef Rosario
Servings 4
Ingredients
- 8 oz Spaghetti choose bronze die extruded
- 4 Small zucchini max 2” in diameter
- 2 Tbsp Extra virgin olive oil for roasting zucchini
- ¼ Cup Extra virgin olive oil for sauce
- 2 Garlic cloves chopped
- A bunch of fresh basil leaves removed and thinly sliced
- 1 ¼ Cups Pasta water
- Salt and pepper to taste
- 1 Cup Caciocavallo cheese shredded (provolone works as well)
- ¼ Cup Parmigiano Reggiano shredded
Instructions
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Preheat oven to 475 °F
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2. Bring a large pot of water (4 to 5 quarts) to a boil over high heat.
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3. While water is heating, carefully wash and slice the zucchini (¼” slices). Toss with 2 Tbsp of olive oil and roast for approximately 20 minutes or until lightly golden.
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4. Once the water has reached a rapid boil, add salt and then the pasta. Cook
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until very al dente (about 1 minute less than the recommended cooking time
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on package directions).
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5. When pasta is almost ready, heat the olive oil in a large, fairly deep sauté pan over medium heat. Add the garlic and cook for a minute, stirring until it just begins to turn golden.
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6. Drain spaghetti (reserving 1 ¼ Cup of pasta water) and add it to the sauté pan. Turn the heat to low and add the reserved pasta water a little at a time as needed to finish cooking the spaghetti and achieve a sauce with a creamy consistency. Add zucchini (reserving a few for garnish) and stir until well incorporated. Season with salt and pepper to taste.
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7. Turn heat off!
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8. Add the shredded caciocavallo a little at the time along with most of the Parmigiano. Stir and add a little more pasta water if necessary to keep the dish moist and creamy.
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9. Transfer to a serving platter, cover with the saved zucchini, the remaining Parmigiano, and a basil garnish.