Spaghetti Alla Nerano

This is one of my favorite pasta dishes and I’ve been craving it since we last ate it – when we visited the Amalfi coast back in May. I’ve also been wanting to share an at-home version with you but wanted to make sure it was authentic. I reached out to the experts, our friends Chef Pino and Julia from Grano & Farina for some help. They gave the best tips that we had to share with you. Safe to say it was just as good, if not better, than we remember. You’ve got to try this!

What You'll Need:

+ EVOO (for frying and for sauce)

+ 2/3 pack of spaghetti

+ Approximately 4 zucchini, thinly sliced

+ 1/4 cup parmigiano reggiano

+ 1 cup sharp provolone cheese

+ Fresh basil to taste

+ 1 clove garlic

+ Salt to taste

+ Freshly cracked black pepper to taste

+ 1 dab butter (not traditional but I love doing this)

+ Lots of pasta water, of course!


Here’s a video on exactly how I make this Spaghetti Alla Nerano.

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