Spaghetti alla Nerano
Creamy, garlicky spaghetti tossed with crispy zucchini and fresh basil, finished with a touch of lemon and Pecorino. A showstopping vegetarian pasta from the Amalfi Coast.
- Total time
- 25 min
- Servings
- 2
- Calories
- 652
- Protein
- 24g
Ingredients
- 8 oz spaghetti
- 2 whole zucchini, medium
- 4 whole garlic cloves
- 6 tablespoons olive oil
- ¾ cup Pecorino Romano cheese
- ½ cup fresh basil leaves
- 1 whole lemon
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¾ cup pasta water reserved
Instructions
- 1
Set a large pot of water to boil over high heat — you want enough water that the spaghetti will float freely, about 6 quarts. Add 1 teaspoon of salt once the water reaches a full rolling boil.
- 2
While water heats, place each zucchini lengthwise on a cutting board and slice it into long, thin matchsticks about 1/8 inch thick, like julienning. Slice off the very top and bottom, then stand the zucchini upright and slice down the sides only, leaving the seedy center uneaten.
- 3
Mince the 4 garlic cloves until the pieces are smaller than a grain of rice — about the size of a pencil-tip dot — and set aside on a small plate.
- 4
Cut the lemon in half and set both halves cut-side up on a small plate, alongside a fine microplane or box grater, to zest and juice later.
- 5
Stack the fresh basil leaves and roll them into a tight cylinder, then slice across the roll into thin ribbons about 1/8 inch wide. Set the basil aside in a small bowl.
- 6
When the water reaches a rolling boil, add the spaghetti and stir it immediately with a wooden spoon to keep strands from sticking together. Cook for about 9 minutes — the pasta should still have a slight firmness when you bite it, not soft.
- 7
While the pasta cooks, pour 3 tablespoons of olive oil into a large skillet and set it over medium-high heat until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 8
Add the minced garlic to the hot oil and stir it constantly for exactly 30 seconds — you want it to smell strongly fragrant but not turn brown, so it stays sweet.
- 9
Add the zucchini matchsticks to the garlic oil and stir them together, spreading them in a mostly single layer. Let them cook without stirring for 2 minutes until the bottom edges turn golden and crispy.
- 10
Stir the zucchini and cook for another 2 to 3 minutes, stirring once every 30 seconds, until most pieces are golden and tender but still hold their shape — not mushy.
- 11
Reserve 0.75 cup of the pasta cooking water by scooping it into a measuring cup, then drain the cooked spaghetti in a colander.
- 12
Pour the remaining 3 tablespoons of olive oil into the skillet with the zucchini and garlic, then add the drained spaghetti and toss it together with two forks until the pasta is coated, about 1 minute.
- 13
Pour in 0.5 cup of the reserved pasta water — the starchy water will help create a light, creamy coating. Toss again for about 1 minute until the pasta looks glossy and the liquid is partially absorbed.
- 14
Remove the skillet from heat, then immediately add 0.75 cup of grated Pecorino Romano cheese and toss the pasta vigorously with two forks until the cheese melts and coats every strand, about 2 minutes.
- 15
If the pasta looks too dry, add the remaining reserved pasta water a tablespoon at a time while tossing — it should look creamy and coat the back of a fork, not clumpy or separated.
- 16
Zest the lemon directly over the skillet by rubbing the microplane across the cut lemon flesh, letting the yellow zest fall on top, about 1 tablespoon.
- 17
Squeeze both lemon halves over the pasta and toss it once more until the juice is evenly mixed — the acidity will brighten the dish.
- 18
Add the fresh basil ribbons and toss gently with a fork until the basil is scattered throughout, about 1 minute — avoid over-stirring or the basil will bruise and darken.
- 19
Divide the spaghetti between two shallow bowls or plates, piling it in the center and making sure to distribute the crispy zucchini evenly.
- 20
Crack a pinch of fresh black pepper over each serving and finish with a small drizzle of the best olive oil you have, about 0.5 teaspoon per plate, for a shiny, elegant finish.
Tools you’ll need
- large pot (6-quart capacity)
- wooden spoon
- measuring cup
- colander
- large skillet (12-inch)
- small plate
- fine microplane or box grater
- two forks
- small bowl
- cutting board
- chef's knife
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