Spaghetti alla Nerano
This spaghetti is so simple yet super delicious. It was invented in the village ‘Nerano’ in Sorrento. it only requires a few ingredients; courgettes, spaghetti and cheese. I however I added some garlic, parsley and some chopped pistachios for crunch and I also replaced the pecorino cheese with my all time favorite vegan parmesan
The recipe originally calls only for olive oil, courgettes, pecorino cheese and spaghetti. The courgettes should be sliced thin and then fried in oil. I instead sautée them in a modest glug of oil and then add garlic and parsley for a touch of freshness and some more flavor. Then i combine my favorite vegan parmesan cheese with some of the pasta water, courgette oil and freshly ground black pepper for the sauce. This dish is Italian simplicity at it’s finest and I hope you like it!
Ingredients
Serves 2 people
1 large courgette, sliced in round or cubed, like I did here
40-50 ml of olive oil
1 large garlic clove, minced
a handful of fresh parlsey, minced + more for garnish
170 gr spaghetti
8 tbs of grated vegan parmesan, checkout my favorite here
salt and pepper to taste
How to
Start by boiling some lightly salted water in a pot for the pasta.
Heat up the olive oil in a frying pan and sautée the courgette until soft, but firm, and slightly browned.
Take of the heat and stir in the minced garlic and parsley, season with salt and pepper. Set aside.
Cook the pasta until al dente.
Combine the grated cheese with some freshly ground black pepper and a ladle of the pasta water in a small bowl. Mix well.
Place the pan with the fried courgettes back on the stove, medium heat, and add the cooked pasta along with the cheese sauce.
Toss well to combine and to cover every strand of pasta with the sauce. Add some more pasta water in necessary.
Garnish with fresh parsley and serve.
Buon appetito!
