This Easy Spaghetti Alla Nerano is a delicious twist on classic pasta! It features zucchini cooked until tender, combined with cheese for that creamy goodness we all love.
You can’t go wrong with pasta, right? I often make this on busy days because it’s quick and satisfying. Top with fresh basil, and you have yourself a cozy meal everyone will enjoy!
Key Ingredients & Substitutions
Spaghetti: I recommend using traditional spaghetti, but feel free to swap it for whole wheat or gluten-free pasta if that suits your needs better. Just keep an eye on cooking times as they may vary.
Zucchini: While medium zucchinis are great here, you can substitute with yellow squash or even eggplant for a different flavor. Both will add a lovely touch!
Cheese: Provolone del Monaco gives a nice depth, but if you can’t find it, a mix of mozzarella and Parmesan works well too. Just ensure you have some creaminess to keep the sauce silky.
Olive Oil: Extra virgin olive oil is best for flavor. If you’re looking for a lighter option, you can use canola or avocado oil instead, but they won’t provide the same depth.
Garlic: Fresh garlic adds a sweet aroma, but garlic powder can work in a pinch. Just use about 1/4 teaspoon instead.
How Do You Get the Zucchini Perfectly Fried?
The key to perfectly fried zucchini lies in the cooking method! First, slice your zucchini thinly to ensure they cook evenly and get crispy. Here’s a simple process:
- Heat oil over medium heat, making sure it’s hot enough before adding zucchini. This helps achieve that golden crisp.
- Fry them in small batches—crowding the pan will steam them instead, making them soggy.
- Don’t rush; let them fry for about 3-4 minutes on each side until golden brown. Pat them dry after frying to soak up extra oil.
By following these steps, you’ll achieve deliciously crispy zucchini that elevates your pasta dish!
Stanley Tucci’s Favorite Easy Spaghetti Alla Nerano
Ingredients
- 12 oz (340 g) spaghetti
- 3 medium zucchinis, sliced into thin rounds
- 1/2 cup (120 ml) extra virgin olive oil, divided
- 1 cup grated Provolone del Monaco cheese (or a mix of Provolone and Pecorino Romano)
- 2 cloves garlic, peeled and lightly crushed
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh basil leaves, for garnish
Time Needed
This delightful dish will take just about 30 minutes to prepare. Around 10 minutes are for prepping and cooking the zucchini, and 10-15 minutes for boiling and tossing together the ingredients. So, in no time, you’ll have a scrumptious meal on the table!
Step-by-Step Instructions
1. Cook the Spaghetti
Start by bringing a large pot of salted water to a roaring boil. Once boiling, add the spaghetti and cook it until al dente, following the package instructions (usually around 8-10 minutes). Before draining, be sure to reserve about 1 cup of that pasta cooking water. Drain the pasta and set it aside.
2. Fry the Zucchini
While your pasta is cooking, heat about 1/4 cup of olive oil in a large skillet over medium heat. Add the sliced zucchini in batches so you don’t overcrowd the pan. Cook them until they turn a lovely golden brown, about 3-4 minutes on each side. Once done, transfer the zucchini to a plate lined with paper towels to absorb any extra oil. Repeat this until all the zucchini is nicely cooked!
3. Infuse the Oil
Next, discard any excess oil from the skillet, but leave about 2 tablespoons. Add the lightly crushed garlic and gently sauté it for about 1 minute or until fragrant—just be careful not to let it burn! Once fragrant, remove the garlic from the skillet and discard it.
4. Combine Pasta and Oil
Now, it’s time to bring the pasta and oil together! Add the drained spaghetti to the skillet with the garlic-infused oil. Toss it well to ensure the pasta is fully coated.
5. Add Zucchini and Cheese
Next, incorporate the fried zucchini into the pasta, followed by sprinkling the grated cheese over everything. Mix it all together, allowing the cheese to start melting into the pasta.
6. Create the Creamy Sauce
Here comes the magic! Slowly pour in some of the reserved pasta cooking water, a little at a time, while tossing continuously. The goal is to create a creamy sauce that coats the pasta and zucchini. Add just enough water to reach your desired silky texture.
7. Season to Taste
Time to season! Sprinkle some salt and freshly ground black pepper to taste, giving everything one last toss to combine.
8. Serve it Up
Remove the skillet from heat and transfer your beautiful spaghetti alla Nerano to serving bowls. Garnish with fresh basil leaves for a pop of color and freshness.
9. Enjoy!
Serve immediately with extra grated cheese on the side for those who love a little more cheesy goodness. Enjoy this simple yet elegant Italian classic, featuring the sweet flavors of fried zucchini embraced by creamy cheese and al dente spaghetti!
FAQ About Stanley Tucci’s Favorite Easy Spaghetti Alla Nerano
Can I Use Different Pasta Shapes?
Absolutely! While spaghetti is traditional, you can use other pasta shapes like fettuccine, linguine, or even penne. Just be mindful to adjust the cooking time according to the package instructions for the chosen pasta.
Can I Prepare This Recipe in Advance?
This dish is best enjoyed fresh, but you can chop and fry the zucchini in advance and keep them refrigerated for up to 2 days. When you’re ready to eat, simply cook the pasta and combine everything, adding a splash of reserved cooking water to revive the dish.
How Can I Store Leftovers?
To store any leftovers, place them in an airtight container and refrigerate for up to 3 days. When reheating, add a splash of water or a drizzle of olive oil to help loosen the sauce, and microwave or warm on the stove until heated through.
What Are Good Substitutes for Provolone del Monaco?
If you can’t find Provolone del Monaco, a mixture of mozzarella and Parmesan, or a blend of Gruyère and Pecorino Romano works well too. Just ensure you have some creaminess for that rich sauce!
