If you’ve ever longed for a sun-drenched taste of Italy, you’ll absolutely adore Amalfi Zucchini Pasta. This beloved Neapolitan classic transforms humble zucchini and a handful of pantry staples into a creamy, bright, and savory bowl of comfort that’s perfect for sharing with friends or savoring solo with a glass of wine. It’s a recipe close to my heart—one that promises both rustic heritage and pure culinary joy in each bite.
Why You’ll Love This Recipe
- Sunshine in Every Bite: This Amalfi Zucchini Pasta bursts with the fresh, sweet flavor of summer squash and aromatic basil, sure to brighten your weeknight dinner.
- Irresistible Creamy Texture—No Cream Needed! The mashed fried zucchini miraculously melts into a rich, silky sauce that clings to every strand of spaghetti.
- Pantry-Friendly but Elegant: A handful of everyday ingredients transforms into a lush, restaurant-worthy dish with minimal fuss—no specialty shops required!
- Make-Ahead Friendly: You can prep the zucchini a day ahead, making this showstopper suitable for both quick weeknights and charming weekend gatherings.
Ingredients You’ll Need
The spellbinding magic of Amalfi Zucchini Pasta is in its simplicity—each thoughtfully chosen ingredient plays a starring role, adding richness, depth, or that essential pop of freshness. Here’s what you’ll need to get the authentic flavor and texture just right.
- Zucchini: The heart of this dish; seek out firm, medium zucchini to guarantee beautiful golden frying and a creamy sauce base.
- Neutral Oil (such as canola): Ideal for frying zucchini to achieve a delicate, crisp exterior without overwhelming the flavors.
- Extra-Virgin Olive Oil: Used both for sautéing and finishing, lending grassy, peppery notes that define classic Amalfi Zucchini Pasta.
- Kosher Salt: Seasons each layer while coaxing out zucchini’s natural sweetness. Diamond Crystal works best; if using table salt, reduce by half.
- Dried Spaghetti: The ideal pasta shape for catching every bit of that luscious sauce—feel free to use your favorite brand.
- Fresh Garlic: Adds an aromatic punch, gently perfuming the sauce without overpowering it.
- Caciocavallo or Pecorino Romano Cheese: Offers creamy, salty complexity with a nutty undertone; Pecorino brings a sharper bite if you crave it.
- Freshly Ground Black Pepper: A twist at the end pulls all the flavors together for a final savory sparkle.
- Fresh Basil Leaves: The essential garnish; don’t skip this! They add aromatic, peppery brightness that elevates every forkful.
Variations
One of the joys of Amalfi Zucchini Pasta is how easy it is to riff on—swap cheeses, tweak the herbs, or play with the texture to make it your own. Don’t be afraid to improvise; this recipe is forgiving and guaranteed delicious no matter how you spin it.
- Cheese Swap: Try Parmigiano Reggiano in place of Pecorino Romano for a subtler, nuttier flavor if you prefer something milder.
- Herb Lovers’ Twist: Add a few torn mint leaves or a sprinkle of fresh parsley along with the basil for a bright, herbal lift.
- Gluten-Free: Use your favorite gluten-free spaghetti—this sauce easily clings to alternate noodles, keeping the flavors intact.
- A Little Heat: For spice fans, add a pinch of red pepper flakes with the garlic for a gentle, warming kick.
How to Make Amalfi Zucchini Pasta
Step 1: Fry the Zucchini to Golden Perfection
Start by heating your neutral oil and olive oil in a deep Dutch oven or heavy pot to 350°F (175°C)—don’t rush this; the zucchini deserves a proper bath! Working in batches, fry the rounds until they’re gorgeously golden with soft centers (about 6–8 minutes). Let them drain on a bed of paper towels and sprinkle lightly with salt. You can rest assured your kitchen will smell utterly amazing at this point.
Step 2: Prepare the Pasta
Bring a large pot of water to a rolling boil, salt it generously, then cook the spaghetti just until softened at the edges but still very underdone inside—think 3 minutes less than al dente. Drain the pasta (reserving plenty of that starchy pasta water) to set yourself up for a sauce that’s silky and luscious.
Step 3: Build the Dreamy Zucchini Sauce
In a high-sided skillet, warm your remaining olive oil over medium heat, then swirl in the minced garlic for one fragrant minute. Add half the fried zucchini and let the wooden spoon work its magic—mash until it forms a nubby, creamy paste. Toss in your par-cooked spaghetti, most of the reserved pasta water, and a generous pinch of salt, stirring vigorously until the sauce becomes emulsified and the pasta finishes cooking.
Step 4: Finish and Serve with Flair
Remove the skillet from heat and fold in the finely grated cheese. Adjust the sauce with extra pasta water as needed—you want it to coat every noodle, not pool at the bottom. Taste for seasoning, then twirl the Amalfi Zucchini Pasta into a serving bowl, topping with those gorgeous reserved zucchini rounds and a flurry of fresh basil. Serve immediately and prepare to swoon!
Pro Tips for Making Amalfi Zucchini Pasta
- Golden Zucchini Magic: Don’t rush the frying—wait for deep golden edges and soft centers for that signature creamy sauce.
- Starchy Water = Silky Sauce: Be generous with your reserved pasta water—it’s the secret to that luscious, clinging emulsion.
- Mash, Don’t Blend: Use a wooden spoon to gently mash half the zucchini; resist the blender for a more rustic, authentic texture.
- Cheese Off the Heat: Always add the cheese after removing the skillet from the burner to prevent clumping and achieve that dreamy, glossy finish.
How to Serve Amalfi Zucchini Pasta
Garnishes
No bowl of Amalfi Zucchini Pasta is complete without a scatter of tiny basil leaves and maybe—if you’re feeling fancy—a few extra grinds of black pepper and a final shower of cheese. These bright, aromatic garnishes heighten the dish’s freshness and make every forkful feel utterly special.
Side Dishes
The best companions for this pasta are simple and fresh—a crisp Italian salad with lemony vinaigrette, warm crusty bread to mop up the sauce, or roasted vegetables are all delicious alongside. If you want something extra, serve with a chilled glass of Falanghina or sparkling water with lemon.
Creative Ways to Present
Turn your Amalfi Zucchini Pasta into a centerpiece by twirling it high in a roomy serving bowl and dotting with basil and whole fried zucchini rounds. For a dinner party, portion into individual pasta nests on small plates—add a basil leaf and drizzle of olive oil for an elevated touch.
Make Ahead and Storage
Storing Leftovers
Pop any leftover Amalfi Zucchini Pasta into an airtight container and refrigerate—it’ll keep beautifully for up to 5 days. The flavors will mellow and mingle, making for a comforting next-day lunch or lively picnic companion.
Freezing
While the zucchini sauce itself freezes fairly well (up to a month in a tightly sealed container), I don’t recommend freezing the finished pasta, as the strands soften too much upon thawing. For make-ahead prepping, simply fry the zucchini and freeze it alone until you’re ready to finish the dish.
Reheating
To reheat, place the pasta and a splash of water in a wide skillet over low heat, tossing gently until warmed through and creamy again. Avoid the microwave if you can, as gentle stovetop reheating preserves the vibrant flavor and keeps the sauce glossy.
FAQs
-
Can I use another type of pasta instead of spaghetti?
Absolutely! While traditional Amalfi Zucchini Pasta is made with spaghetti, you can use linguine, bucatini, or even a short tubular pasta like rigatoni if you prefer. Just adjust the cooking time for your chosen shape and be generous with the sauce to ensure every noodle is evenly coated.
-
What if I don’t have Caciocavallo or Pecorino Romano?
No worries! Parmigiano Reggiano is a lovely substitute, though the flavor will be milder. For a richer taste, mix in a touch of aged Asiago. The main goal is creamy, salty depth—feel free to experiment with your favorite hard Italian cheeses.
-
How can I make this recipe vegan?
It’s easy—simply swap in your favorite vegan hard cheese or nutritional yeast for the cheese component. The sauce remains magically creamy thanks to the mashed zucchini, so you won’t miss out on luscious texture.
-
Can I fry the zucchini in advance?
Yes! Fry the zucchini up to a day ahead and refrigerate it once cooled. When you’re ready, give it a quick toss in a hot skillet with a splash of olive oil to rewarm before proceeding with the rest of your Amalfi Zucchini Pasta recipe.
Final Thoughts
I hope you bring Amalfi Zucchini Pasta into your kitchen this season—it’s a dish that delivers pure Italian sunshine with every twirl. Whether you’re feeding a hungry family or treating yourself on a quiet night, let those golden zucchini and creamy sauce sweep you off to the Mediterranean coast. Buon appetito, friends!
Print
Amalfi Zucchini Pasta Recipe
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 mins
- Yield: 4 to 6 servings 1x
- Category: Main Course
- Method: Frying, Boiling, Sautéing
- Cuisine: Italian
- Diet: Vegetarian
Description
Amalfi Zucchini Pasta Beloved is a delightful dish that combines crispy fried zucchini with al dente spaghetti in a flavorful sauce. This recipe is sure to become a favorite with its perfect balance of textures and fresh ingredients.
Ingredients
Zucchini:
- 2 1/2 pounds zucchini, sliced crosswise into 1/4-inch thick rounds, room temperature
Neutral Oil Mix:
- 3 cups neutral oil such as canola oil
- 1 cup plus 3 tablespoons olive oil, divided
Other Ingredients:
- 1 1/2 teaspoons plus 2 tablespoons Diamond Crystal kosher salt, divided
- 1 pound dried spaghetti
- 3 cloves garlic, finely minced or grated
- 3 ounces Caciocavallo or Pecorino Romano cheese, finely grated
- Freshly ground black pepper to taste
- 1/4 cup small fresh basil leaves for garnish
Instructions
- Fry Zucchini: Slice zucchini rounds, fry in oil until golden, and set aside on paper towels to drain.
- Cook Spaghetti: Boil spaghetti until just undercooked, then drain, reserving cooking water.
- Prepare Sauce: Sauté garlic, mash half of the zucchini, add pasta and water, cook until al dente.
- Finish Dish: Stir in grated cheese, adjust sauce consistency, season, and serve topped with remaining zucchini and basil.
Notes
- Leftovers can be refrigerated for up to 5 days.
- Zucchini can be fried ahead and refrigerated for up to 1 day.
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 540
- Sugar: Approx. 5g
- Sodium: Approx. 780mg
- Fat: Approx. 33g
- Saturated Fat: Approx. 6g
- Unsaturated Fat: Approx. 25g
- Trans Fat: 0g
- Carbohydrates: Approx. 50g
- Fiber: Approx. 4g
- Protein: Approx. 14g
- Cholesterol: Approx. 15mg
