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We recently made a summertime version of this Amalfi Coast classic in our own kitchen using seasonal zucchini, golden olive oil, and our go-to pan — and let’s just say, we understand why Stanley Tucci calls it one of his favorites.
Pasta alla Nerano was born in 1952 at a seaside restaurant in the small fishing village of Nerano, tucked along Italy’s Amalfi Coast. Legend has it, the recipe was first whipped up at Ristorante Maria Grazia, where the kitchen turned humble ingredients into something unforgettable.
Though the exact cheese blend remains a well-kept secret, most home cooks (and chefs) opt for a combination of Provolone del Monaco and Parmigiano-Reggiano, which melt beautifully into the pasta, creating a velvety, savory sauce that clings to every strand.
What Makes It Special?
This dish is proof that you don’t need many ingredients — you just need the right ones. The magic of Pasta Nerano lies in the balance:
Zucchini fried or sautéed to tender perfection
Pasta water that transforms into a silky sauce
A handful of cheese stirred gently to melt without clumping
Fresh basil for brightness
And pasta — traditionally spaghetti, but we used linguine for a little extra bite
It’s creamy without cream, indulgent without being heavy, and comes together in under 30 minutes.
We gave our version a little upgrade. The thin ribbons of linguine hold the sauce in the most satisfying way. We pan-fried zucchini slices in our nonstick sauté pan until caramelized, added the cooked pasta with a splash of its starchy water, and then folded in the cheese off-heat to keep the sauce glossy. A final toss with fresh basil brought it all together.
Whether you're dining al fresco, entertaining guests, or just want something special on a weekday evening, this zucchini pasta is the perfect dish. It’s elegant, easy, and a wonderful reminder that sometimes the best meals are the most simple.