“Short Pasta alla Nerano – simple, tasty, from the South”
“Short Pasta alla Nerano – simple, tasty, from the South”
Short Pasta alla Nerano is a delicious variation of the Campanian recipe:
fried zucchini and typical cheeses such as Provolone del Monaco and Parmigiano turn
into a creamy sauce that perfectly coats the short pasta.
A simple dish, full of flavor and Southern tradition.
fried zucchini and typical cheeses such as Provolone del Monaco and Parmigiano turn
into a creamy sauce that perfectly coats the short pasta.
A simple dish, full of flavor and Southern tradition.
Ingredients
- 400 g short pasta (penne, mezze maniche, fusilli, or rigatoni)
- 4 medium zucchinis (about 600–700 g)
- 150 g Provolone del Monaco (or sweet provolone), grated
- 50 g Parmigiano Reggiano, grated
- 80–100 ml extra virgin olive oil
- 1 clove garlic (optional)
- some fresh basil leaves
- salt and pepper to taste
Preparation
- Wash and thinly slice the zucchinis (2–3 mm, preferably with a mandoline).
- Fry them in plenty of olive oil until golden and soft. Drain on paper towels and lightly salt.
- Cook the short pasta al dente in boiling salted water, reserving a cup of the cooking water.
- In a large pan, sauté the garlic (if using) and then remove it. Add the fried zucchinis and half of the cheeses with a ladle of cooking water, stirring until you get a creamy sauce.
- Drain the pasta and transfer it to the pan. Toss with the remaining cheeses and add cooking water little by little until you get a creamy sauce.
- Finish with fresh basil and freshly ground pepper, then serve immediately.
Tips
- Cheese: for an authentic taste, use Provolone del Monaco. Alternatively, you can choose a good-quality sweet provolone paired with Parmigiano.
- Creaminess: add the cooking water little by little and toss off the heat to get a velvety sauce without the cheese becoming too stringy.
- Zucchinis: choose small, fresh ones—they are more flavorful and contain less water.
- Lighter version: instead of frying, you can sauté the zucchinis in a pan with a little oil. The result will be less traditional but lighter.
Conclusion
Short Pasta alla Nerano is a dish that combines simplicity and tradition,
turning a few ingredients into a creamy and irresistible first course.
Perfect for a family lunch or a dinner with friends, this recipe highlights
the typical products of Southern Italy with flavor and authenticity.
Try it and bring a taste of Campania to your table!
