Discover Spaghetti alla Nerano: Flavours of the Sorrento Coast

Simple yet utterly delicious, spaghetti alla Nerano is a pasta dish made with fried courgettes and an excellent Italian regional cheese: Provolone del Monaco. A recipe born from the imagination of a Sorrento cook that has since become part of traditional cuisine. Quick and easy, this pasta dish is perfect for a family meal or a dinner with friends.

INGREDIENTS

• 360 g spaghetti
• 700 g courgettes
• 1 clove of garlic
• 200 g grated Provolone del Monaco
• extra virgin olive oil
  
  Spaghetti alla Nerano is a true culinary delight rooted in the Campania region, and more specifically in the picturesque village of Nerano, along the Sorrento Coast. This distinctive dish is a tribute to the simplicity and excellence of local ingredients, which together create an unforgettable gastronomic experience. The recipe for spaghetti alla Nerano requires few ingredients, but flawless culinary skill. Courgettes, cut into thin julienne strips and then fried until golden and crisp, are combined with al dente spaghetti, creating a harmonious balance between the sweetness of the courgettes and the comforting texture of the pasta. The simplicity of this dish is its greatest strength, as it captures the true essence of Italian home cooking, offering a taste experience that goes beyond flavour and evokes memories of past journeys along the Italian coast. Spaghetti alla Nerano is a celebration of the freshness of local ingredients and the art of combining unique flavours into a timeless culinary symphony. This delicious dish embodies the tradition and culinary creativity of Campania, reflecting the passion and love for good food that characterise the region. Every bite of this delicacy conveys a feeling of warmth and comfort, taking whoever tastes it on a sensory journey that celebrates the authenticity and generosity of Italian cuisine. Spaghetti alla Nerano is much more than a simple dish; it is an expression of cultural identity and culinary pride that embraces the essence of Italian cooking, offering a dining experience that is as memorable as it is satisfying to the senses.
  
  
• HOW TO PREPARE: SPAGHETTI ALLA NERANO1Preparing spaghetti alla Nerano is fairly simple. Wash and trim the courgettes and slice them into medium-thin rounds using a mandoline or a knife. Fry them, a few at a time, in well-heated olive oil, draining them as you go with a slotted spoon and letting them dry on kitchen paper. 2Bring plenty of salted water to the boil and cook the spaghetti. Meanwhile, in a non-stick pan, brown a clove of garlic in a little of the oil used for frying the courgettes. Once golden, remove the garlic, add the courgettes and let them flavour for 1 minute. Drain the spaghetti al dente, setting aside a little of the cooking water, and transfer it straight into the pan with the courgettes. 3Off the heat, stir in the grated Provolone del Monaco, the butter and the hand-torn basil. Mix well, adding a splash of cooking water to help it melt and become creamy. Finish with a grind of pepper and transfer the spaghetti alla Nerano to serving plates.