by Daniela Del Balzo of Daniela’s Cooking School in Rome


1 pound spaghetti or tonnarelliSpaghetti alla Nerano
3 medium zucchini (the skinnier the better)
3 tbs extra virgin olive oil
1 clove garlic
1/2 cup shredded Provolone Sorrento (soft provolone)
1/2 cup grated Parmigiano-Reggiano
2 T butter
1/4 to 1/3 cup fresh basil
Salt and pepper to taste

1. Set a large pot of water on the stove to boil.

2. Wash zucchini, cut off the ends, slice into thin discs, and set aside.

3. When water boils, throw in spaghetti and cook to al dente stage according to timing on package.

4. Meanwhile, in a large skillet, place olive oil and garlic on medium heat. Brown lightly being careful not to let the garlic burn. Add the zucchini and cook until soft, stirring frequently.

5. When pasta is done, drain, reserving a few ladles of the cooking water.

6. Add the spaghetti to the pan with the zucchini. Place over medium heat, add both cheeses, basil, butter and mix well. If the sauce needs to be creamier, slowly add small amounts of the pasta water.

Spaghetti Alla Nerano

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