Stanley Tucci’s Favorite Spaghetti Alla Nerano Recipe

Spaghetti Alla Nerano is a simple yet iconic Italian pasta dish made famous by Stanley Tucci, who fell in love with its unique blend of creamy, cheesy zucchini sauce and al dente spaghetti. This dish, originating from the Amalfi Coast, perfectly balances the delicate flavors of fried zucchini, garlic, and basil, making it a must-try for pasta lovers. Here’s how to recreate this iconic recipe at home!

Necessary Kitchen Equipment

• Large Pot: For boiling the pasta.
• Large Skillet or Frying Pan: To cook the zucchini and sauce.
• Slotted Spoon: For transferring the fried zucchini.
• Fine Grater: To grate the cheese.

Ingredient Overview

• Zucchini: Fresh and thinly sliced for frying, creating the base flavor.
• Olive Oil: Used for frying the zucchini.
• Garlic: Adds a subtle aromatic base.
• Spaghetti: Traditional choice, cooked al dente.
• Provolone del Monaco Cheese: Provides a creamy, salty flavor; Pecorino or Parmesan can substitute if unavailable.
• Fresh Basil: Adds a fragrant, herby finish.

Step-by-Step Instructions

1. Slice and Fry the Zucchini
   Thinly slice 4 medium zucchinis. In a large skillet, heat a generous amount of olive oil over medium heat. Fry the zucchini slices in batches until they are golden and slightly crisp. Remove with a slotted spoon and drain on paper towels. Season lightly with salt.
2. Infuse with Garlic
   Once all the zucchini is fried, add 2-3 cloves of crushed garlic to the same skillet. Sauté for 1-2 minutes until fragrant, then remove and discard the garlic.
3. Cook the Spaghetti
   Bring a large pot of salted water to a boil and cook 12 ounces of spaghetti according to package instructions until al dente. Reserve about 1 cup of pasta water before draining.
4. Make the Zucchini Sauce
   Return the zucchini to the skillet over low heat. Add a ladleful of pasta water and a handful of freshly grated Provolone del Monaco cheese (about ¾ cup) or a similar cheese. Stir gently to melt the cheese, creating a creamy sauce. You can add more pasta water as needed for the desired consistency.
5. Combine the Pasta and Sauce
   Add the cooked spaghetti to the skillet and toss to coat. Stir until the pasta is fully coated in the creamy zucchini sauce. Add more grated cheese and pasta water if needed.
6. Finish with Basil
   Tear a few fresh basil leaves and scatter them over the pasta, giving a final toss to combine.
7. Serve
   Transfer the Spaghetti Alla Nerano to serving plates. Top with a sprinkle of additional cheese and a few fresh basil leaves for garnish.

Recipe Tips

• Thin Zucchini Slices: Slicing the zucchini thinly helps it cook evenly and infuse the sauce more thoroughly.
• Cheese Substitutes: If Provolone del Monaco is unavailable, Pecorino or Parmigiano-Reggiano can work well.
• Creaminess: Add extra pasta water gradually to achieve a creamy consistency without diluting the flavors.

What to Serve With This Recipe

Serve this pasta with a simple green salad, garlic bread, or a light white wine like Pinot Grigio or Sauvignon Blanc to complement its delicate flavors.

Frequently Asked Questions

Q: Can I use another type of pasta?
A: While spaghetti is traditional, fettuccine or linguine can also work well with this sauce.

Q: How can I make the dish more flavorful?
A: Try adding a pinch of red pepper flakes to the garlic oil for a slight kick, or a squeeze of lemon for brightness.

Serving Suggestions

This dish shines on its own as a delicious, light meal, or as a course in a larger Italian-style dinner.

Ingredients

• 4 medium zucchinis, thinly sliced
• Olive oil, for frying
• 2-3 cloves garlic, crushed
• 12 oz spaghetti
• ¾ cup Provolone del Monaco cheese (or Pecorino/Parmesan), grated
• Fresh basil leaves, torn
• Salt, to taste

Instructions

1. Fry Zucchini: Fry zucchini slices in olive oil until golden and crisp; drain and salt.
2. Infuse Garlic: Sauté garlic in the same skillet, then discard.
3. Cook Spaghetti: Boil spaghetti until al dente, reserving 1 cup pasta water.
4. Make Sauce: Combine zucchini with pasta water and cheese, stirring to create a creamy sauce.
5. Add Pasta: Toss spaghetti in sauce, adding basil and extra cheese if desired.

Summary

Spaghetti Alla Nerano is an effortlessly elegant dish with a rich, creamy zucchini sauce that brings a taste of the Amalfi Coast to your table.

Notes

Feel free to add more cheese or basil to suit your taste, and enjoy the simplicity of this classic Italian pasta!

Spaghetti Alla Nerano

Spaghetti Alla Nerano is an effortlessly elegant dish with a rich, creamy zucchini sauce that brings a taste of the Amalfi Coast to your table.

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Equipment

• Large Pot: For boiling the pasta.
• Large Skillet or Frying Pan: To cook the zucchini and sauce.
• Slotted Spoon: For transferring the fried zucchini.
• Fine Grater: To grate the cheese.

Ingredients

  

• 4 medium zucchinis thinly sliced
• Olive oil for frying
• 2-3 cloves garlic crushed
• 12 oz spaghetti
• ¾ cup Provolone del Monaco cheese or Pecorino/Parmesan, grated
• Fresh basil leaves torn
• Salt to taste

Instructions

 

• Fry Zucchini: Fry zucchini slices in olive oil until golden and crisp; drain and salt.
• Infuse Garlic: Sauté garlic in the same skillet, then discard.
• Cook Spaghetti: Boil spaghetti until al dente, reserving 1 cup pasta water.
• Make Sauce: Combine zucchini with pasta water and cheese, stirring to create a creamy sauce.
• Add Pasta: Toss spaghetti in sauce, adding basil and extra cheese if desired.

Notes

Feel free to add more cheese or basil to suit your taste, and enjoy the simplicity of this classic Italian pasta!