Spaghetti Garofalo alla Nerano

Spaghetti alla Nerano is a typical first course of traditional Campania cuisine, made with fried zucchini and Provolone del Monaco.

Preparation Time







  • Garofalo spaghetti 500 g

  • 2 organic courgettes, not too big and compact

  • Olive oil 150 ml

  • A clove of garlic

  • Provolone cheese 75 g

  • Parmesan cheese 50 g

  • Salt and pepper

  • Fresh basil

Product used


  • 1

    - Cut the courgettes into small slices, fry until golden brown in olive oil.

  • 2

    - Drain on a sheet of absorbent paper.

  • 3

    - Cook the spaghetti al dente in salt water.

  • 4

    - In another pan fry some garlic in olive oil, generously add the fried courgettes and peppers, and add salt.

  • 5

    - Gradually add the cooking water to emulsify the sauce and finish cooking the spaghetti.

  • 6

    - Turn the stove off and incorporate the grated and whipped cheeses.

  • 7

    - Serve with hand-torn basil leaves and a little pepper.

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