Spaghetti al Nerano (Spaghetti with Zucchini)

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In the heart of Sorrento, Italy, where culinary traditions are cherished and passed down through generations, I discovered an authentic recipe that embodies the essence of Italian coastal cuisine. This Spaghetti with Zucchini and Provolone del Monaco is more than just a meal; it's a celebration of simplicity, freshness, and authenticity.

Sorrento's rich food culture is filled with authentic recipes, and this particular dish, shared by Rosaria Orrù from Sosi Dolce Salato, is a perfect example. Featuring locally sourced zucchini and Provolone del Monaco cheese, this authentic recipe transports you to the sun-kissed terraces of Sorrento with every bite. Whether you're a seasoned traveler or a home cook seeking a taste of Italy, this authentic recipe offers a culinary journey you won't soon forget.

Ingredients

- 180g of spaghetti

- 400g of zucchini

- 80g of grated Provolone del Monaco (or alternatively, a good aged caciocavallo cheese)

- Garlic

- Extra virgin olive oil

- 6-7 basil leaves

- Salt and pepper

Preparation

1. Wash, dry, and hand-chop the basil.

2. Wash and thinly slice the zucchini, then fry them in extra virgin olive oil. In the pan where you will later toss the spaghetti, pour 5 generous tablespoons of extra virgin olive oil and a clove of garlic. Brown the garlic, remove it, and add the zucchini. When they have taken on a golden color (be careful, they must not become crispy but must remain soft), remove them from the pan and set them aside.

3. Put the pot for cooking the spaghetti on the fire. When it comes to a boil, salt the water and add the spaghetti.

4. From the fried zucchini, take 3 tablespoons and put them in the blender cup with a ladle of cooking water and a few basil leaves. Blend them.

5. In the pan where you fried the zucchini, add 2 ladles of water (from the cooking water) and the blended zucchini. Keep warm.

6. The cooking of the spaghetti takes place in two stages: about 2/3 in the pot and the remaining third in the pan, using the risotto technique, i.e., adding a little cooking water if required until cooked. Be careful not to add too much, or you will end up with soggy spaghetti.

7. At this point, off the heat, add the fried zucchini, grated provolone, pepper, and basil.

8. Toss everything together. A creamy mixture should form that binds everything together. Serve hot.

Enjoy your meal! If you have any questions or need further assistance, just let me know!

For a deeper dive into Italian culinary traditions and to explore the original Italian version of this authentic recipe, you can find it here. Buon appetito, and may your kitchen be filled with the delightful aromas of authentic Italian cooking!