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This pasta is often called Stanley Tucci zucchini pasta. He helped make Spaghetti alla Nerano famous after sharing how much he loved it! And I get it. Fried zucchini, basil, pasta water, and cheese come together to make the best silky, flavorful sauce.
Why Spaghetti alla Nerano Is Worth It
- It’s All About the Zucchini: The zucchini is fried first. This gives it a sweet, rich flavor and makes the pasta taste so good.
- Simple But So Good: You only need pasta, zucchini, basil, garlic, and cheese. Simple things really do make the best food.
- Don’t Skip the Extra Step: Frying the zucchini takes a little time, but it is worth it. It gives this pasta its classic Spaghetti alla Nerano flavor.
A Reader’s Review
This pasta recipe will be an all-time favorite for us!
– Theresa
Spaghetti alla Nerano Ingredients
- Oil: Sunflower oil works great, but canola, vegetable, grapeseed, or peanut oil will also work.
- Zucchini: Use about 2 cups of zucchini per serving. It looks like a lot, but it cooks down.
- Don’t Use Frozen Zucchini: Frozen zucchini has too much water. It will not fry well.
- Cheese: Provolone del Monaco is the classic choice. If you can’t find it, use caciocavallo, pecorino romano, or good mild provolone.
- Shred Your Own Cheese: Skip pre-shredded cheese. Freshly shredded cheese melts much better.
- Save the Pasta Water: Pasta water helps the cheese melt into the sauce. It also keeps the sauce creamy.
- Puree the Sauce: Want a smoother sauce? Blend the cooked zucchini, then add it back to the pan with the pasta.
Spaghetti alla Nerano Recipe
This Stanley Tucci pasta has a few extra steps, but it is so worth it! The pictures and steps below will help you. I like to fry the zucchini the day before. Then the pasta comes together fast! And if you love simple pasta with big flavor, try my Cacio e Pepe or Spaghetti Margherita next!
- Fry the Zucchini: Heat the sunflower oil in a shallow pan. Fry the zucchini slices until they are light golden brown.
- Chill the Zucchini: Use a spider strainer or slotted spoon to remove the zucchini from the oil. Place it on a paper towel-lined baking sheet with a few basil leaves. Cover and chill for at least 3 hours.
- Cook the Pasta: Cook the spaghetti according to the package directions. Save 2 cups of pasta water before you drain it.
- Heat the Garlic and Basil: Add the olive oil, butter, smashed garlic cloves, and a sprig of basil to a large skillet. Cook over medium heat until fragrant.
- Mash the Zucchini: Remove the garlic and basil. Add the zucchini to the pan. Cook over medium-low heat for 4-5 minutes, mashing it as it cooks.
- Add the Pasta: Add the spaghetti and 1 cup of pasta water to the pan. Toss until the pasta is coated.
- Add the Cheese: Stir in the provolone and parmesan until melted. Add more pasta water as needed until the sauce is creamy. Season with salt and pepper, then garnish Spaghetti alla Nerano with fresh basil.
Must Have Tools For This Recipe
- Mandoline or Sharp Knife: For thin, even zucchini slices.
- Large Skillet: For frying the zucchini and finishing the pasta.
- Spider Strainer or Slotted Spoon: For removing the zucchini from the oil.
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Spaghetti alla Nerano
Spaghetti alla Nerano is an unforgettable pasta dish packed with flavor! It has a rich and creamy zucchini sauce infused with garlic, fresh basil, and melted cheese.
Ingredients
- 4-6 cups sunflower oil, for frying
- 8 cups zucchini, about 6 medium zucchini
- fresh basil leaves
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic
- 16 ounces spaghetti noodles, uncooked
- 2 cups pasta water, reserved after cooking the spaghetti
- 8 ounces provolone del Monaco, shredded
- 1 cup parmesan, grated
- salt and pepper, to taste
Instructions
- Add 4-6 cups sunflower oil, to a large saucepan or Dutch oven and heat over medium-high heat until it reaches 350 degrees Fahrenheit.
- Meanwhile, slice 8 cups zucchini, into ⅛-inch thick medallions. Line a large baking sheet with several paper towels, spread a small handful of fresh basil leaves on the paper towels, and set aside.
- When the oil reaches frying temperature, fry the zucchini for about 2 minutes, until they are lightly golden and beginning to crisp up, but not fried into chips. It’s best to do this in batches so you don’t overcrowd the pan and cause the oil temperature to drop too low.
- Remove the fried zucchini from the oil with a spider or large slotted spoon and transfer to the prepared baking sheet.
- Once all the zucchini has been fried and cooled to room temperature, cover the pan and refrigerate it overnight, or for at least 3 hours.
- Bring a large pot of water to a rolling boil and cook 16 ounces spaghetti noodles, until al dente. Before you strain the pasta, reserve 2 cups pasta water, for later. Strain the noodles and set aside.
- Heat a large saucepan or Dutch oven over medium heat and add 2 tablespoons extra virgin olive oil, 2 tablespoons unsalted butter, and 2 cloves garlic after smashing them open with the flat side of a knife and a sprig of basil. Once the butter is melted and bubbling and the garlic is fragrant, remove the garlic and basil from the pan and add the zucchini.
- Cook the zucchini over medium-low heat for 4-5 minutes. Use a wooden spoon to mash them up as much as you would like. Add a few splashes of the pasta water to help keep it moistened. If you want the zucchini completely mashed, you can cook it for a few minutes more to allow it to soften further and break down.
- Add the pasta and 1 cup of pasta water to the pan and stir until it is fully coated in the zucchini. Add 8 ounces provolone del Monaco, and 1 cup parmesan, and stir until they are melted. Stir in as much of the remaining pasta water needed until the sauce is smooth and creamy, then add salt and pepper, to taste. Serve immediately.
Video
Notes
Leftover and Make Ahead Instructions
- In the Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- To Reheat: Reheat in the microwave in 20-30 second intervals, stirring between each one. Add a splash of reserved pasta water as needed to loosen the sauce.
- Make Ahead: Fry the zucchini up to 3 days in advance. Store it in an airtight container in the refrigerator until you’re ready to finish the pasta.
Nutrition
Calories: 874kcalCarbohydrates: 95gProtein: 41gFat: 37gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 0.2gCholesterol: 71mgSodium: 841mgPotassium: 1009mgFiber: 6gSugar: 10gVitamin A: 1365IUVitamin C: 45mgCalcium: 793mgIron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
Popular Zucchini Recipes to Love
I love cooking and baking with zucchini because it takes on the flavors within each recipe! You have to try my cheesy zucchini rice, this bread, or our favorite zucchini bars with brown butter frosting! You’ll love them all!
Wonderful recipe, can’t wait to try!
Could you explain why the zucchini needs to be refrigerated for at least 3 hrs after pan frying them? Thank you
Yes, refrigerating the fried zucchini does two major things: 1) changes the texture of the zucchini. It softens up and releases any excess liquid the zucchini might have. This is what allows the zucchini to essentially melt into a sauce for the pasta. And 2) it changes in flavor! The flavor gets a chance to deepen in richness and nuttiness.
I hope this helps!
This pasta recipe will be an all-time favorite for us!
I wonder what this would be like with eggplant instead of zucchini?
Do you ever put the garlic and basil back into the sauce?
Hi Ned, thank you for the question. You can discard the garlic and basil after you take it out. Let me know if you have any more questions!