Spaghetti alla Nerano
Thin fried courgettes melted into spaghetti with cheese and basil. Silky, simple and from the Amalfi coast.
- Time35 min
- LevelMedium
- Costabout £0.94 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oil in a large frying pan. Fry the courgette slices in batches for 4 minutes each, until golden at the edges. Lift out onto kitchen paper and salt lightly.
4 min - 2
Return half of the courgettes to the pan with the garlic and a little of the oil. Mash them with a fork so they turn into a rough sauce, then take out the garlic.
- 3
Cook the spaghetti in salted boiling water for 2 minutes less than the packet says. Keep a mug of the water, then drain.
8 min - 4
Tip the spaghetti into the courgettes with a ladle of pasta water and cook for 2 minutes, stirring, until it soaks up the flavour.
2 min - 5
Take off the heat. Stir in both cheeses, the rest of the courgettes and the basil, adding water until creamy. Serve at once.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.