Spaghetti Alla Nerano | Share the Pasta

Spaghetti Alla Nerano

From Chef Rosario:

“Spring is right here and summer season is simply across the nook. A real signal of the season is that farmers’ markets are again! This month I’ll take you to a area that completely embodies summery climate: Campania. This area is residence to stunning locations just like the Amalfi coast, the Gulf of Naples, and the island of Capri. However Campania (and extra particularly Gragnano, close to Naples) can also be the (alleged) birthplace of extruded pasta akin to spaghetti, rigatoni, and many others.

Why not purchase some high quality spaghetti and make the native staple “Spaghetti alla Nerano?”

Nerano is the identify of a dreamy small city on the Sorrento peninsula. This recipe is claimed to have originated in an area restaurant. The cheese used within the unique recipe is known as “Provolone del Monaco” however I discovered {that a} good caciocavallo was excellent with its buttery texture and gentle aroma.”

Spaghetti “aglio-olio” with Artichokes and Spinach ‎


  • 8
  • 1/4
    additional virgin olive oil
  • 2
    finely chopped
  • 8
    jar artichoke quarters
    in olive oil
  • 5
    natural child spinach
  • salt to style (for pasta water and sauce)
  • 3/4
    pasta water
  • 4
    Pecorino Romano


  1. Carry a big pot of water (4 to five quarts) toa boil over excessive warmth.

  2. Whereas water is heating, chop garlic.

  3. As soon as the water has reached a speedy boil, addsalt after which the spaghetti. Cook dinner till very al dente (about 1 minute much less thanrecommended cooking time on package deal instructions).

  4. Whereas the spaghetti is cooking, warmth theolive oil in a big sauté pan over medium warmth. Totally drain theartichokes and add to the pan. Cook dinner for five minutes, stirring as soon as till goldenon either side. Add garlic and prepare dinner for a minute; then add child spinach.Initially, the spinach shall be towering within the pan, however with cooking for a fewmore minutes, it’s going to soften and take up a lot much less house. Stir occasionallyuntil it reduces.

  5. Season with a pinch of salt (to style).

  6. When pasta is prepared, reserve ¾ cup of pastawater and drain the remainder. Return spaghetti to the pot, add reserved pasta waterand half of the artichoke-spinach combination, stirring over low warmth for a minuteor so, till a lot of the water has been absorbed by the pasta.

  7. Take away pot from warmth and add most of thePecorino Romano cheese, stirring till the sauce is barely creamy and all theflavors are properly included.

  8. Switch to a platter or portion ontoindividual plates. High with the remainder of the artichoke spinach sauce and serveimmediately, including extra grated Pecorino Romano.

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