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Spaghetti alla nerano

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 15 Aug 24
Updated: 2 Sep 24

This dish gets its name from a small village near Sorrento on the Amalfi Coast, where it was (most likely) invented by a restaurant owner in the 1950s. Deep-frying the courgettes renders them fudgy and sweet which need little more than a little cheese to enrich them. Simplicity at its finest.

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Easy
August 2024

Test kitchen approved

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Love courgettes? Find more recipes here.

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Nutrition: per serving

Calories: 460kcals
Fat: 18g (7.9g saturated)
Protein: 18g
Carbohydrates: 55g (4.7g sugars)
Fibre: 4.7g
Salt: 0.6

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Ingredients

500ml sunflower or vegetable oil to fry
6 medium courgettes, sliced
300g spaghetti
1 tbsp olive oil
20g unsalted butter
100g provolone cheese or pecorino, finely grated

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Method

Heat the oil in a large, high-sided pan. Once it’s hot enough for a slice of courgette to sizzle straight away, cook the courgettes in batches. Each batch will take about 4 minutes to turn golden and squidgy. Use a slotted spoon to lift out onto a plate lined with kitchen paper. Leave to cool completely.
When you’re ready to finish the dish, bring a large pan of heavily salted water to the boil and cook the pasta for 1 minute less than the pack instructions, or until al dente to your liking. Drain, reserving a mugful of the pasta water.
Meanwhile, heat the olive oil in a large frying pan over a medium heat. Stir in the courgettes and cook for a few minutes, stirring regularly, to warm through. When the pasta is nearly ready, stir the butter through the courgettes. Add a good glug of the pasta cooking water and stir to combine.

Stir the drained pasta and most of the cheese through the sauce until it’s all coated. Season well with salt and pepper and serve topped with the remaining cheese.