At Due’ Cucina, an Italian restaurant in Seattle, WA, we’re passionate about bringing authentic Italian flavors that transport you straight to Italy. This summer, we’re thrilled to introduce a new dish to our menu: Pasta alla Nerano. This cherished dish, which even Stanley Tucci enjoyed on his culinary journey through Italy, showcases the simplicity and freshness that defines great Italian cooking.

The Charm of Pasta alla Nerano

Pasta alla Nerano is a traditional Amalfi Coast meal celebrated for its vibrant yet simple flavors. Made with just a few key ingredients, spaghetti, zucchini, Provolone del Monaco, fresh basil, and a hint of lemon zest, it’s a light and creamy pasta that perfectly captures the feeling of summer. The dish is more than just delicious; it’s deeply rooted in Italian culinary tradition. The Provolone del Monaco cheese adds a sharpness that balances the zucchini’s sweetness. If you can’t find this specific cheese, aged Provolone or Caciocavallo DOP can be used instead, each offering its unique flavor.

How to Make the Perfect Pasta alla Nerano

To recreate this dish at home, start by slicing zucchini into thin, even rounds. Fry them in hot vegetable oil until they’re golden brown and slightly crispy, then let them drain on paper towels. Season the zucchini lightly with salt while they’re still warm to enhance their flavor. The magic happens when you combine the fried zucchini with butter, fresh basil, and lemon zest in a skillet. Adding a splash of pasta water creates a creamy base that perfectly coats the spaghetti. Gradually mix in the grated Provolone del Monaco to achieve the dish’s signature creaminess. The pasta water’s starch works with the cheese to form a smooth sauce that clings to each strand. As you stir in torn basil leaves and season with salt and freshly ground black pepper, the aromas will transport you to a sunlit terrace overlooking the Amalfi Coast.

Why You Should Try This Dish

At Due’ Cucina, we love sharing the richness of Italian culinary traditions. Pasta alla Nerano isn’t just a dish—it’s an experience that embodies the freshness and vibrancy of summer. This seasonal pasta perfectly demonstrates how simple, high-quality ingredients can create something extraordinary. Whether you’re inspired by Stanley Tucci’s Italian food adventures or just looking for a new dish to try, Pasta alla Nerano offers an authentic and unforgettable taste of Italy. Its light, creamy texture, and bright flavors make it the perfect summer meal, whether you’re dining at Due’ Cucina or making it at home.

Tips for Perfecting Pasta alla Nerano

To truly master Pasta alla Nerano, keep these tips in mind: Choose the Right Cheese: Provolone del Monaco is essential to the authentic flavor of this dish. If it’s unavailable, aged Provolone or Caciocavallo DOP are great alternatives, each bringing a unique twist to the dish. Fry the Zucchini Just Right: Properly frying the zucchini is crucial for the dish’s texture. Ensure your oil is hot enough (around 300°F) to fry the zucchini quickly, giving them a golden, slightly crispy finish without absorbing too much oil. For even better results, pre-dry the zucchini slices in the fridge for a few hours before frying. Get the Sauce Consistency Right: The secret to the creamy sauce is the pasta water. The starch from the water, combined with the cheese, creates a rich sauce that coats the pasta. Start with a small amount of pasta water and gradually add more until you achieve the perfect consistency. Keep the heat low to prevent the sauce from getting too thick or thin. This summer, let Pasta alla Nerano bring a taste of the Amalfi Coast to your table. At Due’ Cucina, we’re excited to share this authentic Italian recipe with you, capturing the flavors of summer in every bite. Join us in West Seattle and savor the culinary magic of Italy, one delicious dish at a time.

Written Instructions:

For 4 servings:

• 400 grams (14 oz) spaghetti or another long pasta (like linguine or bucatini)
• 4 medium zucchini, thinly sliced
• 2-3 tablespoons of butter
• 100 grams (3 oz) Provolone del Monaco cheese, finely grated (or substitute with aged Provolone or caciocavallo)
• Fresh basil leaves, torn
• Zest of 1 Lemon ( this is our Due variation)
• Salt and freshly ground black pepper to taste
• Vegetable oil for frying the zucchini

Instructions:

1. Prepare the Zucchini:
   • Slice the zucchini into thin rounds (about 2-3 mm thick), using a mandoline slicer for uniform slices. Uniform slices will cook evenly.
   • Heat vegetable oil in a large frying pan over medium heat (300F). Once hot, add the zucchini slices in batches, frying until they are golden brown and slightly crispy. This should take about 3 minutes per batch.
   • Remove the zucchini with a slotted spoon and place them on paper towels to drain excess oil. Lightly season with salt while they are still hot.
2. Combine the Ingredients:
   • Add the fried zucchini to the skillet with the butter, basil leaves, and lemon zest. Sauté for a minute to combine the flavors, then add 4 oz of pasta water.
   • Add the drained pasta directly to the skillet with the zucchini. Toss to coat the pasta with the sauce.
   • Gradually add the grated Provolone del Monaco cheese and a little of the reserved pasta water. Stir vigorously to create a creamy sauce that coats the pasta evenly. Add more pasta water as needed to achieve the desired consistency. Manage the heat; low heat is better than high
   • Stir in the torn basil leaves. Season with salt and freshly ground black pepper to taste. Mix well to combine.
3. Serve:
   • Divide the pasta among plates. Garnish with extra basil leaves. Serve immediately while the pasta is hot and the sauce is creamy.