Spaghetti alla Nerano (Stanley Tucci Zucchini Pasta)

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.

Prep Time40

Cook Time20

Total Time1

Course: Dinner, Main Course

Cuisine: Italian, Italian American

Keyword: Fried Zucchini Spaghetti, Garden Vegetable Recipe, Spaghetti alla Nerano, Stanley Tucci Spaghetti Pasta, Zucchini Pasta, Zucchini Spaghetti

Servings: servings

Author: Alyssa Rivers

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 the sunflower oil to a large saucepan or Dutch oven and heat over medium-high heat until it reaches 350 degrees Fahrenheit.
Meanwhile, slice the zucchinis 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 your pasta until al dente. Before you strain the pasta, reserve 2 cups of the pasta water for later. Strain the noodles and set aside.
Heat a large saucepan or Dutch oven over medium heat and add the olive oil, butter, and garlic cloves 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 the provolone and parmesan cheese 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.

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