Ever heard of a dish so simple yet so ridiculously good that you start questioning everything you knew about cooking? That’s Spaghetti alla Nerano for you. And guess what? Stanley Tucci, the man with impeccable taste (both in food and suits), fell in love with it. One bite, and you’ll see why.
This isn’t just another pasta zucchini recipe—it’s a plate of Italian sunshine. The secret? Fried zucchini. Yes, frying is always the answer. Mix that with fresh basil, olive oil, and two glorious cheeses, and you’ve got yourself a pasta dish that feels like a warm hug from an Italian grandmother.
Oh, and before you dive in, you might also love these pasta recipes:
Creamy Cajun Chicken Pasta
Bruschetta Chicken Pasta
Now, let’s talk zucchini and why it deserves a leading role in your dinner tonight.
What is Spaghetti alla Nerano?
Picture this: a tiny coastal town in Italy, a charming local restaurant, and a chef who had a brilliant idea—What if I fried zucchini and mixed it with pasta? Boom. Spaghetti alla Nerano was born.
This legendary dish hails from Nerano, a picturesque village on the Amalfi Coast, where the Mediterranean sun blesses zucchinis with a sweetness that’s impossible to replicate. The result? A rich, creamy pasta sauce that clings to every strand of spaghetti like a dream.
Stanley Tucci, on his food journey across Italy, took one bite and was hooked. No surprise there—it’s creamy, cheesy, and packed with the kind of simplicity that makes Italian cuisine so magical.
Why Stanley Tucci is Obsessed with This Dish
Stanley Tucci has great taste (both in food and film). From The Devil Wears Prada to Big Night, he’s always been about quality. So, when he declared Spaghetti alla Nerano one of his favorite dishes, the food world took notice.
Unlike Stanley Tucci Pasta Fagioli, which is hearty and rustic, Spaghetti alla Nerano is elegant, creamy, and light. No heavy cream, no complicated steps—just zucchini, cheese, and a little culinary wizardry.
The Secret to Making the Best Spaghetti alla Nerano
Alright, let’s get into it. If you want that restaurant-quality taste, follow these golden rules:
- Thinly Slice Your Zucchini: The thinner, the better. It fries up crisp and caramelized, adding a deep, almost nutty flavor to the sauce.
- Fry Until Golden Brown: No soggy zucchini here! You want them slightly crispy, slightly chewy—think of them as the bacon of the vegetable world.
- Use Pasta Water: This is liquid gold. It helps create that silky sauce that makes this dish irresistible.
- Don’t Skimp on the Cheese: Provolone del Monaco is the traditional choice, but if you can’t find it, use a high-quality provolone or even pecorino.
Ingredients You’ll Need
Here’s what you need to make your own Spaghetti alla Nerano:
- Spaghetti – Because spaghetti makes everything better.
- Zucchini – Fresh, firm, and ready to be fried.
- Olive Oil – Extra virgin, of course.
- Garlic – The foundation of all things delicious.
- Basil – Fresh is best.
- Parmesan & Provolone – Because cheese equals happiness.
- Salt & Pepper – A little seasoning magic.
For exact measurements, check out this authentic Italian Spaghetti alla Nerano recipe.
How to Make Spaghetti alla Nerano Like an Italian Chef
Step 1: Fry the Zucchini Like a Pro
Slice your zucchini super thin (think potato chips) and fry them in olive oil until they’re golden brown. Let them rest on paper towels to soak up any excess oil.
Step 2: Cook the Pasta
Boil spaghetti until it’s just shy of al dente. Don’t drain all the water—you’ll need some of that liquid gold later.
Step 3: Make the Sauce
Sauté garlic in olive oil, toss in the zucchini, and let them work their magic. Add a ladle of reserved pasta water to start forming a creamy sauce.
Step 4: Bring it All Together
Throw in the pasta, add more pasta water, and stir like your life depends on it. Then, off the heat, add grated cheese and basil. Watch it melt into the silkiest sauce ever.
Step 5: Serve and Devour
Plate it up, add a final sprinkle of cheese, and prepare to be amazed.
Pro Tips for the Best Spaghetti alla Nerano
- Skip Pre-Shredded Cheese – It’s coated with stuff that stops it from melting properly.
- Use Fresh Zucchini – Frozen won’t work—it turns into a mushy mess.
- Don’t Rush the Sauce – Let it develop that creamy consistency naturally.
- Experiment with Cheese – If you can’t find Provolone del Monaco, try Caciocavallo or Pecorino.
Pairing This Dish with the Perfect Wine
A crisp Pinot Grigio or Chardonnay pairs beautifully with the delicate flavors of this dish. If you’re feeling fancy, go for a Vermentino—it’s like a vacation in a glass.
Speaking of indulgence, you might love this Creamy Beef and Bowtie Pasta if you’re craving something equally comforting.
Storing & Reheating Leftovers (If There Are Any)
This pasta is best enjoyed fresh, but if you happen to have leftovers (unlikely), here’s how to store them:
- Fridge: Keep in an airtight container for up to four days.
- Reheat: Add a splash of reserved pasta water when reheating to bring back the creamy texture.
- Don’t Microwave: Use a pan instead—it keeps the texture just right.
Pro tip: Fry extra zucchini ahead of time and store it in the fridge so you can make this dish in minutes.
Spaghetti alla Nerano Stanley Tucci
Ingredients
- 12 ounces spaghetti
- 6 medium zucchini thinly sliced
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic thinly sliced
- ½ cup fresh basil leaves
- ½ cup Provolone del Monaco cheese grated (or high-quality provolone)
- ¼ cup Parmesan cheese grated
- Salt and black pepper to taste
- 2 cups reserved pasta water
Instructions
- Fry the Zucchini: Heat olive oil in a large pan over medium heat. Fry the thinly sliced zucchini in batches until golden brown. Transfer to a plate lined with paper towels to drain excess oil.
- Cook the Spaghetti: Bring a large pot of salted water to a boil. Cook spaghetti until al dente. Reserve 2 cups of pasta water before draining.
- Prepare the Sauce: In the same pan, sauté garlic in a tablespoon of olive oil until fragrant. Add the fried zucchini back to the pan and mash slightly with a wooden spoon.
- Combine Everything: Add the cooked pasta and 1 cup of reserved pasta water to the zucchini mixture. Stir well until the sauce thickens and coats the pasta. Add more pasta water if needed.
- Add Cheese and Basil: Remove from heat and stir in grated Provolone del Monaco and Parmesan cheese. Toss until melted and creamy. Add fresh basil leaves and season with salt and pepper to taste.
- Serve and Enjoy: Plate the pasta immediately, garnish with extra cheese and basil, and serve warm.
Notes
- If you can’t find Provolone del Monaco, substitute with high-quality provolone or pecorino romano.
- Avoid pre-shredded cheese as it doesn’t melt as smoothly.
- To enhance the flavor, let the fried zucchini rest for a few hours before using it in the pasta.
- Leftovers can be stored in an airtight container for up to 4 days and reheated with a splash of pasta water.
Absolutely. This fried zucchini pasta is pure Italian comfort food. It’s creamy without being heavy, rich without being overpowering, and simple yet unforgettable.
So, what are you waiting for? Grab some zucchini, heat up that olive oil, and give this dish a try. And if you’re still hungry for more pasta perfection, check out this Marry Me Chicken Pasta Recipe—it’s legendary.
