Riviera's Favourites Seaside Restaurant at Amalfi Coast

If you’ve ever wished you could taste something through a TV screen, we can guess it was while watching Stanely Tucci make and subsequently slurp up a dreamy bowl of spaghetti alla nerano at Tommaso Lo Scoglio in his show Searching for Italy. We’ve been lucky enough to try it at the source, and though it may just be spaghetti, zucchini, cheese, and basil, we agree that it is, as Tucci said, “life changing.” 

Though it certainly points to the tranquil bay of Nerano, the actual history of the pasta dish, along with the recipe, are a bit blurred. Some traditionalists call for Provolone del Monaco, a local sharp cow’s cheese, but the kitchen at Tommaso subs it out for a mixture of parmigiano and pecorino. Their unbeatable version (and true secret) starts with la terra, when Peppino–the grandfather of the sibling trio that currently runs the restaurant–brings buckets of ripe zucchini and basil from their abundant plot of land every morning and ends with il mare, which perfumes the dish as you twirl forkfuls on their terrace right over the water. 

Undeniably one of Campania’s shining stars, the pasta is a true ode to summer wherever you make and eat it. If you aren’t planning a trip to the Amalfi Coast anytime soon, we have the full recipe for you from Tommasso Lo Scoglio here, courtesy of co-owner/family member Antonia De Simone.  

SPAGHETTI ALLA NERANO

Serves 4

INGREDIENTS

• 320 g spaghetti
• 600 g zucchini (president zucchini is best)
• 60 g Parmigiano Reggiano, grated
• 20 g pecorino, grated
• 30 g butter
• 1 bunch basil
• Extra virgin olive oil, for frying
• Salt and pepper, to taste

PREPARATION

1. ⁠Wash and slice zucchini into thin rounds (about 3 mm). If they are too thick, they absorb too much oil.  
2. Fry zucchini in oil until they are golden in color. Drain on paper towels and rest, ideally for one day. 
3. ⁠Boil the spaghetti in well-salted water.
4. While the pasta is cooking, make the sauce. Add butter, fried zucchini, 6 leaves of shredded basil, a ladle of pasta cooking water, and salt and pepper to a deep sauté pan over medium heat. After 4-5 minutes, the ingredients will have blended into a watery sauce. 
5. ⁠Drain the pasta a minute before it’s al dente; it will continue cooking in the sauce. Add the spaghetti to the pan with zucchini and toss vigorously. Over low heat, slowly add the grated cheeses, tossing continuously to ensure everything is creamy and well blended.
6. Serve the pasta immediately with a dusting of grated parmigiano and a small bunch of basil for decoration.

www.hoteloscoglio.com