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Pasta alla Nerano with Zucchini and Provolone

Light, creamy and full of fresh flavor, pasta alla Nerano is a classic from Italy’s Amalfi Coast. Golden fried zucchini, garlic, basil and a silky cheese sauce made without cream combine to create a dish that is both simple and memorable. Originating in the small village of Nerano, this pasta is effortless enough for a weeknight and elegant enough for guests.

A plate of pasta alla Nerano featuring spaghetti with sautéed zucchini and fresh basil, served with a fork on the side.

Why You’ll Love It

Smiling woman in a brown sweater holding a mug, sitting in a cozy kitchen.

Pasta alla Nerano combines crispy zucchini with a cheese emulsion that coats spaghetti in a naturally creamy sauce. The recipe highlights a few quality ingredients for maximum flavor.

Simple ingredients, big flavor: A handful of pantry staples delivers an impressive result.
Naturally creamy: Starchy pasta water and cheese form a silky sauce without cream.
Fresh and vibrant: Basil and zucchini add color and brightness.
Restaurant quality at home: Tastes like coastal Italian cooking.
Quick to make: Ready in about 30 minutes, ideal for busy evenings.

Fork lifting spaghetti with zucchini, black pepper, and grated cheese above a plate of pasta alla Nerano.

Also try other classic Italian pasta dishes like pasta puttanesca, pasta alla Norma, chicken puttanesca, pasta alla zozzona or pasta alla Norcina for a similar comforting feel.

Spaghetti pasta alla Nerano with sautéed zucchini slices, grated cheese, and black pepper on a white plate.

Spaghetti alla Nerano Ingredients

A complete list with amounts appears in the recipe section below.

Spaghetti: Traditional for this dish.
Fresh zucchini: Thinly sliced and fried until golden.
Olive oil: For frying and finishing the pasta.
Garlic: Adds a savory foundation.
Basil: Bright herbal notes.
Provolone del Monaco: Melts into a slightly tangy, creamy sauce.
Parmigiano Reggiano: Freshly grated for finishing.
Black pepper: Freshly cracked to balance the richness.

Sliced zucchini, dry spaghetti, cheese, basil, garlic, oil, salt, and pepper arranged on a marble countertop—perfect ingredients for pasta alla Nerano.

How to Make Pasta with Fried Zucchini

For exact measurements and the printable recipe, see the recipe card below.

Fry the zucchini: Cook thin slices in batches over medium heat until golden, then drain on paper towels and lightly salt.
Cook the pasta: Boil spaghetti until al dente and reserve some cooking water.
Sauté the garlic: Briefly warm garlic in a little olive oil to release fragrance.
Toss and emulsify: Combine hot pasta with grated Provolone and a splash of reserved pasta water off the heat, stirring quickly to create a creamy sauce.
Add zucchini and basil: Gently fold in fried zucchini and torn basil leaves, adding more pasta water if needed to loosen the sauce.
Garnish: Finish with Parmigiano Reggiano and freshly cracked black pepper, and serve immediately.

Spaghetti pasta alla Nerano with sautéed zucchini and shredded cheese, served on white plates with a black-and-white napkin.

Substitutions and Variations

Gluten-free: Use gluten-free spaghetti.
Cheese swaps: Aged provolone, caciocavallo or Pecorino Romano can replace Provolone del Monaco.
Pasta shapes: Linguine, bucatini or fettuccine work well.
Add protein: Grilled shrimp, crispy pancetta or shredded chicken make it heartier.
Herbs and heat: Add parsley for freshness or red pepper flakes for spice.
Citrus lift: A touch of lemon zest brightens the dish.

Spaghetti pasta alla Nerano topped with sautéed zucchini slices, garnished with black pepper and fresh basil.

Serving Suggestions

Appetizers: Start with simple antipasti skewers or small bites.
Sides: Pair with a tomato and burrata salad, a lemon-Parmesan chopped salad or garlic green beans.
Dessert: Keep the Amalfi theme with a bright lemon-based dessert or a light gelato.

Plate of pasta alla Nerano featuring sautéed zucchini and fresh basil, served alongside a bowl of shredded cheese.

How to Store

Store: Refrigerate leftovers in an airtight container for up to 4 days.
Freeze: Freezing is not recommended because zucchini becomes soft and the fresh texture is lost.
Reheat: Warm gently in a nonstick skillet over low heat for 5–10 minutes until heated through.

Tongs lifting pasta alla Nerano with sautéed zucchini from a pan, surrounded by ingredients and plates.

Top Tips

Fry in batches: Avoid overcrowding to keep zucchini crisp.
Reserve pasta water: Starchy water is essential to emulsify the cheese into a sauce.
Work quickly: Combine cheese and hot pasta off the heat for a smooth finish.
Use fresh basil: Tear leaves by hand right before adding to release aroma.
Don’t rinse pasta: Starchy noodles help the sauce cling to every strand.

A pan of pasta alla Nerano with sautéed zucchini slices, surrounded by grated cheese, pepper, and olive oil on a marble surface.

Authentic Pasta alla Nerano FAQs

How does reserved pasta water and cheese create a creamy sauce?

The starch in reserved pasta water binds with melted cheese to form a glossy, creamy emulsion. Working quickly while the pasta is hot helps the ingredients come together smoothly without clumping.

What’s the origin of this dish?

Pasta alla Nerano is believed to have originated in the mid-20th century in the seaside village of Nerano on Italy’s Amalfi Coast. The combination of fried zucchini, pasta, basil and local cheeses became a regional favorite and has since spread beyond the coast.

Tongs serving pasta alla Nerano with zucchini slices on a white plate, with olive oil and cheese in the background.

Pasta alla Nerano Recipe

This iconic pasta from the Amalfi Coast combines crispy zucchini with creamy cheese for an unforgettable dish. Simple, elegant and full of southern Italian charm.

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Servings: 6

Ingredients

  • 1 pound spaghetti
  • 4 small zucchini, thinly sliced
  • 1/2 cup + 2 tablespoons olive oil
  • 1/2 teaspoon kosher or sea salt (for frying)
  • 6 to 8 cloves garlic, minced
  • 4 basil leaves, torn
  • 2/3 cup Provolone del Monaco, shredded (or substitute aged provolone or caciocavallo)

To Garnish

  • Parmigiano Reggiano, freshly shredded
  • Freshly ground black pepper
  • Additional fresh basil

Instructions

  1. Bring a large pot of salted water to a boil while preparing the zucchini.
  2. Heat 1/4 cup olive oil in a 12-inch nonstick skillet over medium-high heat.
  3. Add zucchini in a single layer and sauté without moving for about 3 minutes, until golden. Adjust heat to prevent burning.
  4. Transfer cooked zucchini to a paper towel–lined tray with a slotted spoon and season lightly with salt. Continue in batches until all zucchini is cooked.
  5. Turn off the skillet and cook the pasta in the boiling water until al dente, about 8–11 minutes. Reserve 1–2 cups of pasta water, then drain—do not rinse.
  6. Return the skillet to medium heat, add the remaining 2 tablespoons olive oil and warm for a minute. Add garlic and sauté briefly until fragrant.
  7. Add drained spaghetti to the skillet and toss to coat in oil and garlic.
  8. Remove the skillet from the heat. Add the shredded Provolone with a few tablespoons of reserved pasta water and mix quickly, tossing to emulsify and create a light sauce.
  9. Gently fold in the fried zucchini and torn basil, adding more pasta water if needed to achieve a creamy consistency.
  10. Serve immediately, topped with Parmigiano Reggiano and freshly cracked black pepper.

Notes

Fry zucchini in batches: Keeps the pieces crisp.
Reserve pasta water: Essential for emulsifying the cheese into a sauce.
Work quickly: Combine cheese and hot pasta off the heat for a smooth result.
Fresh basil: Tear by hand just before adding for best aroma.
Don’t rinse pasta: The starch helps the sauce cling to the noodles.

Nutrition (per serving)

Calories: 577 kcal | Carbohydrates: 62 g | Protein: 15 g | Fat: 30 g | Saturated Fat: 6 g | Sodium: 316 mg | Fiber: 4 g

Like this recipe? Rate and comment to share your results and tips.

Sliced zucchini, dry spaghetti, cheese, basil, garlic, oil, salt, and pepper arranged on a marble countertop—perfect ingredients for pasta alla Nerano.
Sliced zucchini sautéing in a skillet, inspired by pasta alla Nerano, with cheese, pepper, and utensils nearby on a marble surface.
A ladle lifts starchy pasta water from a pot of cooking spaghetti, a key step in preparing pasta alla Nerano, on a kitchen counter.
Tongs holding a portion of pasta alla Nerano above a pan filled with more spaghetti.
Cooked spaghetti pasta alla Nerano in a large skillet with olive oil, pepper, cheese, and utensils on a marble countertop.
Pasta alla Nerano with sautéed zucchini in a large pan, surrounded by cheese, black pepper, oil, and utensils on a marble surface.

Pasta alla Nerano is an excellent example of Italian cooking that elevates simple ingredients with careful technique. Crispy fried zucchini, melted provolone and fresh basil combine into a dish that is light, satisfying and full of coastal charm. Serve it hot with a sprinkle of Parmigiano and a crack of black pepper, and enjoy each bite.

Other Recipes to Try

  • Pasta Amatriciana — a robust, tomato-forward pasta perfect for busy weeknights.
  • Zucchini Muffins — a sweet way to use extra zucchini for breakfast or brunch.
  • Tortellini alla panna or simple zucchini relish for another easy option.
  • Taco Stuffed Zucchini Boats — a flavorful, family-friendly zucchini dish.
  • Pizza Zucchini Boats — a fun way to use leftover zucchini for a bite-sized treat.
Plate of spaghetti with zucchini slices, showcasing the classic pasta alla Nerano, titled in bold letters across the center.
Close-up of pasta alla Nerano featuring spaghetti, fried zucchini slices, and bold text at the top.