“Savor the Italian Magic: Spaghetti alla Nerano – A Symphony of Zucchini, Basil, and Parmesan!”
Indulge in the taste of Italy with our exquisite Spaghetti alla Nerano recipe. This dish captures the essence of Southern Italian cuisine, boasting thin slices of golden-fried zucchini, fresh basil, and a generous sprinkle of parmesan. Elevate your pasta game with a creamy, flavorful sauce that will transport you to the sun-soaked coasts of the Amalfi region. A culinary adventure awaits with each twirl of spaghetti!
In our household, Spaghetti alla Nerano has become synonymous with cozy family dinners and celebrations. The moment you fry those zucchini slices until they’re golden perfection, the kitchen fills with an irresistible aroma that beckons everyone to the table. Picture a scene where laughter mingles with the clinking of forks against plates, creating memories that linger long after the last bite. It’s not just a recipe; it’s a tradition we cherish.
Why This Italian Delight:
- Crispy Zucchini Elegance: Immerse yourself in the delightful crunch of thinly sliced zucchini, fried to golden perfection in sunflower or vegetable oil.
- Fresh Basil Infusion: Elevate the flavors with a cup of chopped fresh basil, adding a fragrant and aromatic touch to your pasta.
- Creamy Parmesan Coating: Experience the lusciousness of a creamy sauce, brought to life by 2 cups of grated parmesan, ensuring each strand of spaghetti is coated in cheesy perfection.
- Simple Elegance: With just a handful of ingredients, this dish exemplifies the beauty of simplicity in Italian cuisine.
Ingredients:
- Sunflower Oil or Vegetable Oil: 500g (2 cups)
- Zucchini: 6 medium, thinly sliced (about 2 1/2 pounds)
- Fresh Basil: 1 cup, chopped
- Kosher Salt: To taste
- Extra Virgin Olive Oil: 2 tablespoons, plus more for drizzling
- Spaghetti: 1 pound
- Parmesan Cheese: 2 cups, grated
Directions:
- In a large pot, bring sunflower or vegetable oil to a boil over medium-high heat.
- Fry zucchini in the oil until golden brown (about 5-6 minutes). Remove with a slotted spoon and drain on paper towels.
- Combine fried zucchini with basil, and salt to taste. Drizzle with olive oil.
- Cook pasta until al dente. Reserve 2 cups of pasta cooking liquid before draining.
- In a large skillet over medium-low heat, add cooked pasta. Toss with zucchini, adding pasta cooking liquid as needed until a creamy consistency is achieved.
- Add parmesan, continue tossing until pasta is coated in parmesan and zucchini, and the sauce is creamy. Season with additional salt to taste.
- Drizzle with extra olive oil and serve with additional parmesan on the side.
Notes:
- Experiment with different pasta shapes for a fun variation.
- For an extra kick, try adding a pinch of red pepper flakes during the final toss.
- Freshly cracked black pepper can be a delightful finishing touch. Adjust according to your preference.
