There’s something magical about the way a few humble ingredients can come together to create a dish that feels so much greater than the sum of its parts.

Spaghetti alla Nerano is a beloved pasta from Italy’s Amalfi Coast, made with golden zucchini, basil, and cheese, all brought together with a little pasta water into a silky, comforting sauce. For my version, I added a handful of zucchini blossoms from the garden—a small seasonal touch that feels like summer on a plate.

Simple, elegant, and deeply satisfying, it’s the kind of recipe that reminds me why Italian cooking is so enduring: beautiful ingredients, treated with care, are often all you need.

Yield: 2–3 Servings

Mis en Place

300 G Spaghetti
1 Large Green Zucchini, thinly sliced into rounds
1 Large Yellow Zucchini, thinly sliced into rounds
4–6 Zucchini Flowers, torn into strips
2 Cloves Garlic, lightly crushed
100–130 g Provolone del Monaco and/with Parmigiano Reggiano, finely grated
Handful Fresh Basil Leaves, torn
Extra Virgin Olive Oil
Salt
Freshly Cracked Black Pepper
Pasta Water

Method

Step 1

Fry the zucchini

Heat a generous amount of olive oil in a large skillet over medium heat. Fry the zucchini slices in batches until golden and tender.

Transfer to a plate lined with paper towel and season lightly with salt. Allow the zucchini to rest while you prepare the pasta. Reserve 2 Tbsp of the garlic infused oil.

Step 2

Infuse the oil

In a large sauté pan, warm the reserved olive oil with another clove of crushed garlic over medium-low heat.

Once fragrant, remove the garlic.

Step 3

Build the sauce

Add the fried zucchini to the pan along with a splash of pasta water. Add salt and freshly cracked black pepper.

Step 4

Cook the pasta

Bring a large pot of well-salted water to a boil.

Cook the spaghetti until just under al dente, reserving at least 1 cup of pasta water before draining.

Step 5

Emulsify

Transfer the spaghetti directly into the zucchini mixture.

Add a splash of reserved pasta water and toss vigorously. Remove from heat and gradually add the grated cheese, continuing to toss until the sauce becomes silky and creamy.

Add additional pasta water as needed to achieve a glossy consistency. The consistency should resemble a cacio e pepe pasta.

Step 6

Finish and serve

Fold in the zucchini flowers and torn basil leaves, stir and allow them to wilt gently from the residual heat.

Finish with freshly cracked black pepper, more basil, and an extra sprinkle of grated cheese if you desire.

Serve immediately.