Pasta alla Nerano

Pasta alla Nerano is one of the most refined icons of Campania's culinary tradition. Created in the 1950s in the picturesque village of Nerano on the Sorrento Coast, this deceptively simple recipe transforms just a handful of ingredients into one of Italy's most celebrated pasta dishes. Made with Rosiello pasta, Pasta alla Nerano reveals even greater character. Its naturally rough surface perfectly embraces the creamy Provolone sauce and golden zucchini, enhancing every nuance of flavour. The aroma of fresh basil and the delicate balance of its ingredients celebrate an authentic cuisine deeply rooted in the land, the sea, and tradition—a refined tribute to the rich gastronomic heritage of Southern Italy.

Ingredients (Serves 4):

Spaghetti 320 g
Provolone 150 g
Zucchini 700 g
Fresh basil, to taste
Parmigiano Reggiano DOP, freshly grated 30 g
Fine sea salt, to taste
Freshly ground black pepper, to taste
1 garlic clove
extra virgin olive oil 30g

How to Prepare

1. Wash the zucchini and slice them into thin rounds. Fry them in extra virgin olive oil until golden, then set them aside to rest for a few minutes

2. Cook the pasta in plenty of salted boiling water, reserving a cup of the cooking water before draining.

3. Transfer the zucchini to a large sauté pan with a few fresh basil leaves, then add the pasta, drained al dente.

4. Remove the pan from the heat and stir in the Provolone del Monaco and Parmigiano Reggiano, gradually adding the reserved cooking water until the sauce becomes smooth, silky, and perfectly creamy.

5. Finish with freshly ground black pepper, fresh basil, and a final drizzle of extra virgin olive oil.

Are you a restaurateur or a chef? Claim your complimentary Rosiello Sample Package today.