While we can’t all be sitting on a beach on the Amalfi Coast right now, we can at least pretend we are. This recipe takes inspiration from Nerano, the dreamy seaside village behind Italy’s most beloved zucchini pasta — the one that, thanks to Stanley Tucci, had everyone realizing squash didn’t have to be so hard. Our version adds a seductive twist with thick, silky pappardelle, sweet-savory cloves from The Black Garlic Company, and long ribbons of peak-season zucchini.
The zucchini won’t be the only thing getting tender tonight. To get that signature fried squash flavor just right, the zucchini needs a little alone time — ideally 2 hours or more. That’s your cue to light the Massage Oil Candle, melt into the evening, and enjoy a little hands-on time outside the kitchen.
What You’ll Need to Set the Mood
- For the pasta and sauce:
- 1.1 lb Please Send Noods Pappardelle
- 4 tbsp kosher salt (for pasta water)
- 5–6 small zucchini, sliced into long ribbons
- 1½–2 cups olive or sunflower oil (for frying)
- 3 Black Garlic Company cloves, mashed
- 3 tbsp unsalted butter*
- 1 cup aged provolone, finely grated (or a mix of pecorino romano and parmesan)*
- 1–2 cups reserved pasta water
- ¼ cup fresh basil leaves
- Salt and pepper, to taste
- For the rest of the night:
- Date Night Surprise: Massage Oil Candle from My Shinshine Candless
- Musical Mood-Setter: Our Al Dente-Approved Playlist
*Substitute with your favorite dairy-free or vegan alternative!
Let’s Get Saucy: Step-by-Step
1. Give Your Zucchini a Golden Glow
Heat oil in a large pan and fry zucchini ribbons in small batches until golden and tender. Transfer to a bowl, season lightly with salt, and let cool to room temperature before covering and resting in the fridge for at least 2 hours.
🔥 Hot Tip: Treat With Care
The secret to Nerano’s signature flavor is patience. Slice zucchini into long, thin ribbons with a vegetable peeler and give them time to rest — that’s when the fried, caramelized flavor really gets to shine.
2. Start the Slow Burn
While the flavors are taking their sweet time, take yours too: light the massage oil candle and trade kitchen duties for a little hands-on attention.
🔥 Hot Tip: Don’t Get Too Hot to Handle
Slow burns are worth the wait — give your candle about 2 hours to melt into massage oil. Light on a heat-safe surface, never leave unattended, and cap the glow at 4 hours.
3. Bring on the Boil
When you’re ready for the main event, bring a large pot of salted water to a boil. Using our playlist timer, cook noods until al dente (about 8-10 minutes), and reserve 1–2 cups of pasta water before draining.
4. Make it Saucy
In a large skillet, melt butter with mashed black garlic until fragrant. Add the rested zucchini ribbons with a splash of pasta water, gently emulsifying them into sauce.
5. Seal the Deal
Turn off the heat and add the pappardelle and your preferred grated cheese, tossing with a few more splashes of pasta water until perfectly coated and tangled.
🔥 Hot Tip: Say Cheese
Traditional Nerano uses aged provolone for its salty, nutty finish, but a blend of Pecorino Romano and Parmesan gets you close. Going dairy-free? Swap in your favorite vegan cheese alternative and keep the romance alive.
6. Enjoy the Afterglow
Slide the noods onto each plate, finish with cracked pepper and fresh basil, and get ready to twirl your way into a well-earned bite.
Want More Where That Came From?
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