Description
Easy Spaghetti alla Nerano is a delicious Italian pasta dish featuring tender zucchini sautéed with garlic in olive oil, combined with al dente spaghetti and a creamy blend of Pecorino Romano and Parmesan cheeses, freshened with basil. This simple yet flavorful recipe embodies classic Italian country cooking perfect for a quick and satisfying meal.
Ingredients
Scale
Spaghetti and Zucchini
- 12 ounces spaghetti
- 2 pounds zucchini, thinly sliced into rounds
- 2 cloves garlic, thinly sliced
For Cooking and Seasoning
- 1/3 cup extra virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup pasta cooking water (reserved)
Cheese and Herbs
- 1/2 cup grated Pecorino Romano cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil leaves, chopped
Instructions
- Cook the Spaghetti: Bring a large pot of salted water to a boil and cook the spaghetti until al dente according to package instructions. Reserve 1/2 cup of the pasta cooking water, then drain the spaghetti.
- Sauté Garlic and Zucchini: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and cook for 1 minute until fragrant. Add the zucchini slices and cook for 8 to 10 minutes, stirring occasionally, until the zucchini is softened and lightly golden.
- Season the Zucchini: Season the sautéed zucchini with salt and black pepper, stirring to combine the flavors evenly throughout the mixture.
- Combine Pasta and Zucchini: Add the cooked spaghetti to the skillet with the zucchini. Toss everything together to combine the ingredients evenly.
- Create the Sauce: Gradually add the reserved pasta cooking water to the skillet to help form a light sauce that coats the pasta and zucchini nicely.
- Add Cheese Off Heat: Remove the skillet from the heat and stir in the Pecorino Romano and Parmesan cheeses until they melt and create a creamy consistency.
- Finish with Basil and Serve: Fold in the chopped fresh basil leaves and serve the Spaghetti alla Nerano immediately while warm and flavorful.
Notes
- Use small to medium zucchini for the best texture and flavor.
- Stir in the cheese off the heat to prevent it from clumping.
- Add more pasta water if the sauce becomes too thick or dry.
