Spaghetti Alla Nerano Recipe Stanley Tucci
Spaghetti Alla Nerano is a delicious Italian pasta dish made with spaghetti, zucchini, provolone cheese, and Parmesan cheese. This dish is named after the small town of Nerano, which is located on the Amalfi coast in Southern Italy. The dish was invented in the 1950s by a local restaurant owner, Maria Grazia, and has since become a favorite among locals and tourists alike.
Ingredients:
- 1 pound of spaghetti
- 2 large zucchinis
- 4 cloves of garlic
- 1 cup of grated Parmesan cheese
- 1 cup of grated provolone cheese
- 1/2 cup of olive oil
- Salt and pepper to taste
Instructions:
- Begin by washing and slicing the zucchinis into thin rounds. Then, place them in a colander and sprinkle with salt. Let them sit for at least 30 minutes to allow the excess water to drain out.
- Cook the spaghetti in boiling salted water until al dente. Once cooked, drain and set aside.
- In a large pan, heat the olive oil over medium heat. Add the garlic and sauté until fragrant.
- Add the zucchini to the pan and sauté until they are golden brown and tender.
- Add the cooked spaghetti to the pan and toss everything together. Add the Parmesan and provolone cheese and continue to toss until the cheese is melted and the spaghetti is coated in the sauce.
- Season with salt and pepper to taste.
- Serve hot garnished with additional Parmesan cheese and fresh herbs if desired.
This recipe is perfect for a quick and easy weeknight dinner or a special occasion. It is also a great way to use up any extra zucchinis you may have lying around. The combination of the zucchini and cheese creates a rich and flavorful sauce that will leave you wanting more.
So the next time you are in the mood for a delicious Italian pasta dish, give Spaghetti Alla Nerano a try. You won't be disappointed!
