Spaghetti con Zucchine is an Italian pasta dish from the village of Nerano in Campania, southwestern Italy.
Pasta Nerano was first invented in the 1950s by Maria Grazia at her scenic beachside restaurant, which still serves the signature dish to this day.
Due to the success of the CNN travel show Searching For Italy, the dish is also known as the “Stanley Tucci Zucchini Pasta recipe,” as he raved for the dish when dining at the restaurant in an episode that showcased the culinary history of Campania.
The vegetarian pasta is simple to make and includes affordable ingredients such as al dente spaghetti, fried zucchini and Provolone del Monaco.
We’re certain your family and friends will love forking through this sublime spaghetti, a mouth-watering comfort food from Nerano in Campania!
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What Is Pasta Nerano?
Spaghetti alla Nerano, also known as Spaghetti con Zucchine, is an Italian pasta dish what was first created in the Italian village of Nerano, on the Sorrento peninsula in Campania.
Its main ingredients are pasta (typically spaghetti), deep fried sliced zucchini and Provolone del Monaco.
Provolone del Monaco has nothing to do with the principality on the French Riviera that’s less than a half-hour from the Italian border. It’s so-called because centuries ago, cheesemakers would sell their product in Naples. They’d arrive from the countryside at dawn draped in sackcloth cloaks that resembled the attire of monks – hence the name “del monaco.”
If you can’t find this unique provolone at your local grocery store or cheese shop feel free to substitute with Caciocavallo or Parmigiano Reggiano.
It is believed that spaghetti con zucchine was invented by restaurant owner Maria Grazia in the 1950s. You can still visit the beachfront Ristorante Maria Grazia, which continues to delight foodies by serving steaming bowls of the now iconic Pasta Nerano. The restaurant is currently run by Maria Grazia’s proud grandchildren, who keep the soul of her unique cooking style alive.
The dish recently became trendy and is often referenced as the “Stanley Tucci zucchini pasta recipe,” because the Italian American actor featured the dish on his popular CNN travel show Searching For Italy. He watched a local chef make the pasta at Lo Scoglio on the Amalfi Coast.
Travel to Italy by Cooking Spaghetti con Zucchine at Home
I love traveling to Europe!
During my first visit to the continent I traveled for 5 months by train and plane. I had the opportunity to eat my way through Ireland, Scotland, England, Wales, Portugal, Spain, Belgium, Holland, Luxembourg, Iceland, Denmark, Norway, Sweden, Finland, Russia, Estonia, Latvia, Poland, Czech Republic, Germany, Austria, Switzerland, Lichtenstein, Croatia, Bosnia, Hungary, Romania, Slovakia, Greece, Turkey, France, Malta and Italy.
What I love most about traveling to Italy is the opportunity to sample unique dishes in each region and city. The dishes in Tuscany (Florence, Pisa, Volterra, Saturnia, Pitigliano, Sorano, Montalcino, Siena) are unique from what you’d find in Venice, Modena, Milan, Rome and the Amalfi Coast.
Spaghetti con Zucchine is a dish unique to Nerano, a small village in Campania. The region is a famous culinary tourism destination, home to scenic towns like Amalfi, Salerno, Sorrento and the dreamy isle of Capri.
Wander through the cobblestone streets of these villages to shop at local food markets and you’ll find bottles of bright yellow limoncello, football-sized Amalfi lemons, fresh produce like eggplants, tomatoes and zucchini and plump cream filled burrata cheese.
If you’re looking to taste the best dishes along the Amalfi Coast, Pasta Nerano is a perfectly light and bright dish to enjoy in the spring and summer. The crispy fried zucchini combines with melted cheese to produce a simple and sublime meal, best paired with an ice cold glass of dry white wine.
Once back home from your holiday you’ll have a newfound appreciation for the flavours of Southwestern Italy and can impress friends and family by making this easy Spaghetti con Zucchine recipe!
My Family Loves Spaghetti con Zucchine
I love cooking Italian food for my friends and family!
After enjoying a trip to the Amalfi Coast and drooling over Stanley Tucci’s love affair with Pasta Nerano I was keen to recreate the dish at home.
So many have tried to recreate this seemingly humble dish of pasta and sweet summer zucchini that it has become known as “Spaghetti alla Nerano” to distinguish it from any other spaghetti with zucchini recipes.
I knew my family would enjoy Spaghetti con Zucchine because they love simple pasta dishes, healthy vegetarian dinners, herbacious basil and cheesy sauces.
The dish was obviously an instant hit so we now prepare it once or twice a year usually on hot summer nights when fresh basil and zucchini can be plucked from our backyard garden.
Health Benefits
Our easy Spaghetti con Zucchine recipe is packed full of healthy ingredients!
Zucchini is packed with many important vitamins, minerals, and antioxidants. It has a high fiber content and a low calorie count.
The eugenol in basil can block calcium channels, which may help to lower blood pressure. The essential oils in the herb can help to lower your cholesterol and triglycerides. Basil also contains magnesium, which can help to improve blood flow by allowing muscles and blood vessels to relax.
Olive Oil is ranked as one of the healthiest fats and is a staple in the Mediterranean diet. It contains vitamins E and K and plenty of beneficial fatty acids and antioxidants.
Consuming dairy products (such as milk and cheese) provides health benefits — especially improved bone health. Dairy foods provide nutrients that are vital for health and maintenance of your body. These nutrients include calcium, potassium, vitamin D, and protein.
Spaghetti con Zucchine Recipe Cooking Tips
This traditional Pasta Nerano recipe is quick & easy to make at home.
- We suggest purchasing the smallest zucchini you can find. They will have a sweeter, less bitter taste than larger courgettes. You also want smaller zucchini slices tossed in the spaghetti as they are easier to eat with a fork.
- We always use a mandolin to ensure the zucchini are uniform in thickness. You want them to be very thin so they quickly fry and get crispy when bubbling in hot oil.
- Use a large wok to flash fry the zucchini slices as there is a large surface area for the oil to cook them quickly. The wok will also help ensure oil does not splatter on your stove when cooking. The zucchini slices will brown very quickly because they are very thin so stand right over your wok when they are cooking and remove them as soon as they start to turn brown. They will continue to cook once removed due to residual heat and you don’t want to burn them.
- Use a large pot or Dutch Oven to cook the spaghetti noodles so they can be fully submerged in the boiling salt water. This will ensure they cook evenly.
- The spaghetti should be served hot otherwise it will lose its creaminess. Immediately transfer the spaghetti into bowls and serve topped with fresh basil.
What To Serve With Spaghetti con Zucchine
There’s nothing more comforting than cozying up to a bowl of freshly tossed Pasta Nerano.
The cheesy vegetarian pasta dish is perfectly creamy and light so we like to serve it alongside fresh salads like Roasted Pumpkin Feta Salad, Roasted Beetroot Salad, Garlic Lemon Chickpea Avocado Salad and Fennel, Apple, Celery and Roasted Hazelnut Salad.
If you’re hosting an Italian-themed dinner party we suggest serving this Spaghetti con Zucchine recipe as part of a buffet featuring other popular dishes and drinks like:
- Burrata Bruschetta Crostini
- Air Fryer Eggplant Parmesan
- Spicy Italian Pork Sausage Burgers
- Fresh Fig Prosciutto Grilled Cheese Sandwich
- Gorgonzola Risotto al Radicchio
- Crispy Roast Chicken and Leek Risotto
- Sartu Di Riso Italian Baked Risotto
- Cheesy Polenta
- Involtini di Pollo
- Aperol Gin Cocktail
- Italian Prosecco and Gin Cocktail
- Amaretto Disaronno Sour
- Negroni Spritz Cocktail
- Garibaldi Cocktail Campari Orange Juice
- Roasted Hazelnut Ferrero Rocher Cookies
You May Also Enjoy These Pasta Recipes…
- Tajarin Pasta with Porcini Truffle Butter Sauce
- Pizzoccheri alla Valtellinese Buckwheat Pasta
- Calabrese Pasta Sauce Recipe With Fusilli
- Vegetarian Caprese Ravioli Pasta
- Tagliatelle alla Bolognese Pasta
- Lumache Rigate Snail Pasta with Garlic Butter
- Saffron Tagliatelle Pasta with Ricotta and Mint
- Ndunderi Amalfi Lemon Ricotta Gnocchi
- Älplermagronen Cheesy Swiss Alpine Macaroni
- Maccheroni al Ferretto Pasta with Beef Ragu
- Caprese Gnocchi Cheese Bake Casserole
- Homemade Corzetti Pasta
- Culurgiones Sardinian Cheese & Potato Stuffed Pasta
- Caramelized Shallot Pasta in Cream Sauce
- Spicy Vegetarian Harissa Pasta
How To Make Spaghetti con Zucchine (RECIPE VIDEO)
Spaghetti con Zucchine
Equipment
- Large pot
- Wok or Deep Fryer
- measuring cups
- measuring spoons
- French knife
- tongs
Ingredients
- 1 cup Canola Oil
- 4 Small Zucchini
- 3/4 cups Basil chopped
- Kosher Salt
- 2 tbsp Extra Virgin Olive Oil
- 0.5 lb Spaghetti
- 1.5 cups Provolone del Monaco or Parmigiano Reggiano grated
Instructions
- Put the vegetable oil in a wok and bring to a boil over medium high heat.
- Slice the zucchini into thin rounds in the oil until golden brown. Remove and set aside on paper towels to drain.
- Sprinkle with basil and salt to taste. Transfer to a bowl and drizzle with fine olive oil.
- Boil the pasta until al dente and strain, reserving 1 cup of pasta water.
- Place the cooked pasta in a large skillet over low heat along with 3/4 of the fried zucchini mixture and combine gently. Slowly add the pasta water to create a creamy texture.
- Add the Provolone del Monaco and continue to combine, stirring gently and tossing with tongs. Once the mixture has a slight creaminess remove from the stove and serve immediately.
- Separate into two bowls, top with remaining crunchy fried zucchini slices and a sprig of basil.
Nutrition
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