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Recipe  •  26 April 2024


Spaghetti Alla Nerano

A simple and delicious authentic vegetarian pasta.

Originated in the beautiful fishing village of Nerano on the Amalfi coast, Spaghetti alla Nerano is a simple vegetarian pasta that consists of lightly fried zucchini and creamy provolone and Pecorino Romano tossed in spaghetti. It is truly one of my favorite pasta dishes. Garnish with fresh basil or mint!

Serves: 4
Prep Time: 15 minutes
Cook Time: 20 minutes


  • 12 ounces (340g) spaghetti
  • 6 medium zucchini
  • 1 cup olive oil, for shallow frying
  • 1 tablespoon extra virgin olive oil
  • 1 garlic clove
  • ¾ cup freshly grated provolone cheese
  • 1 bunch of basil, leaves finely shredded
  • 1 pinch of flaky sea salt
  • Freshly ground black pepper
  • 3 tablespoons freshly grated
  • Pecorino Romano cheese


  1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook per the package instructions until just al dente (cooked but still firm to the bite). Drain the spaghetti, reserving 1 cup of the cooking water.

  2. Cut off both ends of each zucchini and discard. Slice each zucchini into thin, round disks.

  3. Fill a large frying pan with olive oil to a depth of about 1 inch (2.5cm), and set over medium heat. To test the oil's temperature, dip the end of a wooden spoon into the oil. If you see bubbles forming around the spoon handle, the oil is ready.

  4. Working in batches, fry the zucchini slices until golden brown, turning after 1 or 2 minutes to cook both sides.

  5. Line a large plate with paper towels. Using a slotted spoon or tongs, transfer the fried zucchini to the paper towel-lined plate to drain.

  6. A few minutes before the spaghetti is ready, set a frying pan over medium heat and add the extra virgin olive oil to warm.

  7. Crush the garlic with the heel of your hand or the side of a knife. Add the garlic to the pan and stir. Cook for 1 or 2 minutes to season the oil and then remove and discard the garlic.

  8. Add the zucchini to the pan and gently stir to reheat and moisten.

  9. Add the spaghetti, provolone cheese, basil, and a splash of the pasta cooking water, and stir to mix.

  10. After everything is warmed through, season with salt and pepper, garnish with Pecorino Romano cheese, and serve.

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