You’re craving something luxuriously creamy, garlicky, and fresh—but your pantry laughs in your face when you search for spaghetti. All you’ve got is vermicelli. But let’s keep an open mind—because this twist on the iconic Spaghetti alla Nerano recipe might just become your new go-to.
Made famous by actor Stanley Tucci in the first episode of his hit CNN series, this dish hails from the tiny fishing village of Nerano, tucked at the beginning of the Amalfi Coast. It’s a deceptively simple Italian pasta featuring fried zucchini slices, basil, garlic, and cheese—originally the rare Provolone del Monaco, but often substituted with Parmesan cheese, pecorino romano, or a vegan alternative.
Today, we’re recreating this legendary dish with vermicelli instead of spaghetti. Why? Because sometimes you just work with what you’ve got—and it still turns out dreamy.
🌿 A Quick History of Pasta alla Nerano
This regional zucchini dish was born in the small village of Nerano, brought to culinary prominence in the 1950s by restaurant owner Maria Grazia. As the story goes, she whipped up this creamy zucchini sauce using a few simple ingredients: thinly sliced zucchini rounds, pasta, garlic, basil, and the now-famous Provolone del Monaco cheese.
The dish has since grown beyond its romantic little village roots, gaining greater attention from food lovers worldwide—thanks in part to the Tucci Effect. Now, everyone’s searching for the best Spaghetti alla Nerano recipe, but we’re here to offer a unique version with vermicelli—and it still slaps.
💛 Why You’ll Love This Vermicelli alla Nerano
- Creamy sauce without cream – just pasta water and vegan cheese magic.
- Perfect use for an abundance of zucchini.
- Comes together in under 30 minutes.
- Made with simple ingredients, but tastes gourmet.
- Loved by Stanley Tucci (and maybe even his wife Felicity Blunt).
- Naturally vegetarian and easily made vegan.
🛒 Ingredients
- Pasta – Ideally spaghetti, but vermicelli or any long pasta works.
- Zucchini – Thinly sliced zucchini rounds; aim for uniform slices.
- Squash – Optional, but adds a touch of sweetness and contrast.
- Garlic clove – Fresh and finely minced for maximum flavor.
- Olive oil – A high smoke point extra virgin olive oil works best.
- Vegan Parmesan – Or use vegan grated cheese like vegan pecorino or traditional vegan parmesan.
- Fresh basil – Torn or chopped for a burst of herby fragrance.
🍳 Directions
Step 1: Cook the Vermicelli
Bring a large pot of salted water to a boil. Cook the vermicelli until just al dente. Reserve about 1 cup of pasta cooking water, then drain.
Step 2: Fry the Veggies
In a large skillet or frying pan, heat a generous amount of olive oil over medium heat. Add the sliced zucchini (and squash, if using) in a single layer. Fry in batches to ensure they become golden brown—about 3–4 minutes per side. Transfer to a paper towel-lined plate to absorb excess oil.
Step 3: Sauté the Garlic
Reduce to medium-low heat, add a bit more oil if needed, and sauté your garlic clove until fragrant—30 seconds max. Don’t burn it!
Step 4: Mash the Zucchini
Return half of the fried zucchini slices to the pan. Use a spoon or food processor to mash them into a paste, creating a base for your creamy zucchini sauce.
Step 5: Add Pasta Water & Basil
Add a ladleful of pasta water and stir until a silky sauce begins to form. Stir in your fresh basil.
Step 6: Toss the Vermicelli
Add the drained pasta and toss to coat. Gradually mix in vegan Parmesan cheese (or your cheese of choice) until it melts into the sauce. Stir in the remaining fried zucchini for texture.
🔁 Variations & Substitutions
- Cheese Swap: Use Provolone cheese, pecorino romano, or traditional Parmesan cheese if you're not vegan.
- Oil Swap: Use sunflower oil or regular olive oil if you're low on EVOO.
- Add Protein: Toss in grilled shrimp or chickpeas for a boost.
- Make It Creamier: Add a touch of almond milk or cashew cream for an extra-silky sauce.
- Add Heat: Crushed red pepper or chili flakes for spice lovers.
💡 Top Tip
Fry the zucchini in a single layer and don’t overcrowd the pan! This is key to getting that perfect golden brown crisp without sogginess. Drain on a paper towel-lined plate to preserve texture.
❓ FAQ
Can I use a different pasta shape?
Absolutely. While al dente spaghetti is traditional, linguine, fettuccine, or even penne work beautifully.
How do I store leftovers?
Store in an airtight container in the fridge for up to 2 days. Reheat gently with a splash of water or olive oil.
Can I make it ahead of time?
You can fry the zucchini in advance and refrigerate. Just re-crisp in a hot pan before using.
Why is my sauce not creamy?
Make sure to mash your zucchini well and emulsify with pasta cooking water. The starch helps thicken the sauce naturally.
What’s the secret ingredient?
Time. Letting the zucchini cook low and slow unlocks that sweet, nutty depth you don’t get from rushed frying.
🧄 Chef’s Hint
Use medium-high heat to fry the zucchini, but keep an eye on them. If your oil starts smoking, reduce to medium heat. The proper preparation of zucchini is the important thing that sets this simple dish apart from just any zucchini pasta.
🥢 Final Thoughts
This simple spaghetti alla Nerano (or vermicelli alla Nerano, in our case) is a life changing reminder of how simple ingredients can create something extraordinary. Whether you're dreaming of the Sorrento Peninsula, or binge-watching Tucci with a bowl of comfort food, this creamy zucchini pasta is as soul-satisfying as it gets.
So even if you don’t have the exact original recipe, you now have something that’s close, comforting, and 100% crave-worthy. Don’t forget your paper towels, your large pot of water, and your appetite.
Vermicelli Alla Nerano (Italian Fried Zucchini Pasta)
Ingredients
- 200 g 7 oz vermicelli pasta (or spaghetti)
- 2 medium zucchini thinly sliced into rounds
- 1 small yellow squash optional, thinly sliced into rounds
- 3 tablespoons extra virgin olive oil plus more for frying
- 2 garlic cloves minced
- ½ cup vegan Parmesan cheese grated (or traditional Parmesan/Pecorino)
- ⅓ cup fresh basil leaves chopped or torn
- Salt to taste
- Black pepper to taste
- Reserved pasta water about 1 cup
- 🧂 Optional Garnish:
- Extra basil leaves
- A sprinkle of grated vegan cheese or Pecorino
- Cracked pepper
Instructions
Step 1: Cook the Vermicelli
- Bring a large pot of salted water to a boil. Cook the vermicelli until just al dente. Reserve about 1 cup of pasta cooking water, then drain.
Step 2: Fry the Veggies
- In a large skillet or frying pan, heat a generous amount of olive oil over medium heat. Add the sliced zucchini (and squash, if using) in a single layer. Fry in batches to ensure they become golden brown—about 3–4 minutes per side. Transfer to a paper towel-lined plate to absorb excess oil.
Step 3: Sauté the Garlic
- Reduce to medium-low heat, add a bit more oil if needed, and sauté your garlic clove until fragrant—30 seconds max. Don’t burn it!
Step 4: Mash the Zucchini
- Return half of the fried zucchini slices to the pan. Use a spoon or food processor to mash them into a paste, creating a base for your creamy zucchini sauce.
Step 5: Add Pasta Water & Basil
- Add a ladleful of pasta water and stir until a silky sauce begins to form. Stir in your fresh basil.
Step 6: Toss the Vermicelli
- Add the drained pasta and toss to coat. Gradually mix in vegan Parmesan cheese (or your cheese of choice) until it melts into the sauce. Stir in the remaining fried zucchini for texture.
