From the village of Nerano, on the Sorrento Peninsula, comes one of Italy’s most famous pasta dish.

Zucchini, Provolone del Monaco, Parmesan, garlic, basil and olive oil come together in a creamy and flavorful sauce.

Stanley Tucci famously spoke about Spaghetti all Nerano as “unbelievable” and “life changing”, so without going too far from original spirit, I tried something similar.

The recipe

Simmer the garlic

Peel and finely chop the garlic cloves.

Place them in a small bowl, add a pinch of salt and 1 teaspoon of olive oil, and toss gently. Let them rest for about 10 minutes to infuse.

Transfer the garlic and oil to a small thick-bottomed saucepan and add 150 ml of water.

Bring to a boil, then reduce the heat and simmer gently for about 15 minutes, until the garlic softens.

Grill the zucchini

Preheat a cast-iron grill or skillet.

Slice the zucchini into 1/2 cm thick rounds, season with salt, and let them rest or about 20 minutes to

release excess moisture.

Grill for 3-5 minutes on each side, until tender, lightly charred and well stripped.

Cook the pasta

Bring a large pot of salted water to a boil.

Cook the pasta according to the package instructions.

Drain and reserve about 150 ml of the cooking water.

Make the sauce

In a blender, add the simmered garlic with its cooking liquid, half of the grilled zucchini, Parmesan, Provolone, lemon juice, lemon zest, 10 ml (about two teaspoons) olive oil, and a grind of pepper.

Add about 100 ml of the reserved pasta water and blend at medium speed until smooth and creamy.

Use more pasta water if needed to adjust the consistency.

Assemble

Toss the warm pasta with the zucchini sauce over low heat, then transfer to serving plates.

Top with the remaining grilled zucchini.

Finish with torn basil leaves, extra grated Parmesan, and a drizzle of olive oil.

Serve warm.

Enjoy.