Nerano pasta with zucchini and provolone

Ready in



20 min


40 min


3 Person






Calamarata pasta and zucchini cheese

nerano pasta with zucchini and provolone

The calamarata alla nerano is a simple and tasty dish and above all a super fast recipe, in fact, they need a maximum of 60 minutes to wait to be able to taste an almost intoxicating delicacy, in fact, the scent of fried zucchini, spiced with freshly ground black pepper and creaminess of the provolone del monaco, thickening to the dough, forming a combination that overwhelms both the palate and the nose.

The original recipe for pasta alla Nerano includes spaghetti but, I prefer homemade short pasta, for some reasons that I consider fundamental: First of all, once melted the cheese tends to harden quickly, leaving the spaghetti “perfect”, as they say in Salerno and, for this type of pasta I prefer a sauce or a slippery sauce, while the cooking water of the homemade pasta, being richer in gluten, favors the consistency of the cream and makes the pasta more full-bodied. Of course these are points of view and everyone is free to make their own choices, the fact is that it is an excellent main course and is suitable for all palates.

The recipe emerges in Neapolitan gastronomy, about seventy years ago exactly in Nerano, from which it takes its name, a small maritime hamlet of Massa Lubrense, which overlooks the Amalfi Coast, located right in front of the island of Capri. As some say, the recipe for spaghetti alla Nerano was born in the Maria Grazia restaurant, in the 50s of the twentieth century, on the occasion of the visit of Francesco Caravita, called “Pupetto”, a Neapolitan nobleman and emperor of Capri. The recipe was very popular and quickly spread throughout the Neapolitan province.


  • 500 g fresh pasta calamarata
  • 500 g zucchini
  • 200 g provolone del monaco
  • 50 ml extra virgin olive oil
  • 500 ml corn oil
  • 1 clove of garlic
  • 10 mint leaves
  • j.e. salt and pepper


Follow Us


Wash, dry and cut the courgettes into very thin slices

Fry the courgette slices in boiling corn oil until golden, drain and put them to dry on absorbent kitchen paper and add salt.

Coarsely grate the provolone del monaco

Take 1/3 of the fried zucchini and with a kitchen mixer blend them with a little cooking water, until you create a soft cream

In a large pan, to be able to contain all the pasta, fry the garlic with the olive oil, when it is golden remove it and add the mint leaves, after a few seconds pour a ladle of cooking water

Put the zucchini in the pan with the cooking water, cook for a few minutes

Now add the zucchini cream and cook for a minute

Drain the pasta al dente and add it to the zucchini

Take the grated provolone and sprinkle it all over the pasta and then the pepper

Now add the butter, mix it and sauté a couple of times, if it has dried, add a little more cooking water, so that the provolone has the necessary liquid to be able to melt and form the cream.

Serve and serve immediately, the dish should be eaten hot


  1. Grate the provolone del monaco with a manual grater that has large holes, otherwise, cut it into slices and chop it with the carver or the mezzaluna.
  2. Fry the courgettes in a wok or in a narrow and high saucepan, the important thing is that they are suspended otherwise they will become soaked in oil.
  3. Mint gives more flavor to the dish but, if you don’t like it, you can also not put it, it is not essential for the success of the dish.
  4. *The skimmer and the spider are perforated ladles which are mainly used for frying or for draining pasta and vegetables.
  5. *Polsonetto is a saucepan with a long handle.


  1. It can be kept in the fridge for up to one day and should always be consumed hot.


  1. Chopping board
  2. Vegetable knife
  3. Carving knife
  4. Grater
  5. Large skillet
  6. Wok or polsonetto *
  7. Cooker
  8. Pot
  9. Dishes
  10. Kitchen paper towelFork
  11. Skimmer * or spider *
  12. 2 tbsp
  13. Mixer or blender