Spaghetti Alla Nerano | Share the Pasta

Spaghetti Alla Nerano

From Chef Rosario:

“Spring is right here and summer time 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 house to lovely 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 comparable to spaghetti, rigatoni, and so forth.

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

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

Spaghetti “aglio-olio” with Artichokes and Spinach ‎


  • 8
  • 1/4
    further 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. Prepare dinner till very al dente (about 1 minute much less thanrecommended cooking time on bundle instructions).

  4. Whereas the spaghetti is cooking, warmth theolive oil in a big sauté pan over medium warmth. Completely drain theartichokes and add to the pan. Prepare dinner for five minutes, stirring as soon as till goldenon all sides. Add garlic and cook dinner for a minute; then add child spinach.Initially, the spinach might be towering within the pan, however with cooking for a fewmore minutes, it can soften and take up a lot much less area. 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 remaining. Return spaghetti to the pot, add reserved pasta waterand half of the artichoke-spinach combination, stirring over low warmth for a minuteor so, till many 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 effectively included.

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