This spaghetti dish from Stanley Tucci is a simple yet delicious meal, showcasing fresh zucchini and creamy cheese. It’s quick to make and perfect for a cozy dinner!
I love how the zucchini adds a lovely sweetness. It’s a no-fuss recipe that impresses friends and family every time. You’ll find it hard to resist seconds! 😄
Key Ingredients & Substitutions
Spaghetti: Traditional spaghetti is great here, but feel free to use other pasta like linguine or fettuccine. Just make sure it cooks to al dente for that perfect texture!
Zucchini: The star of this dish! You can also use yellow squash or even eggplant if zucchini isn’t available. Slice them thinly for even frying.
Provolone del Monaco Cheese: This cheese provides a rich flavor, but you can mix mozzarella and Parmesan if needed. For a stronger taste, consider using aged cheddar.
Extra-Virgin Olive Oil: While it’s best for flavor, if you’re in a pinch, use regular olive oil or even avocado oil for frying. Just remember, the better the oil, the tastier the dish!
Fresh Basil: This adds a refreshing finish. If you don’t have fresh basil, dried basil will work in a pinch, but use less as it’s more concentrated.
How Do I Fry Zucchini Perfectly?
Frying zucchini can be tricky, but here’s how to make them crispy and delicious! First, make sure the oil is hot enough; you can test by dropping in a small piece of zucchini, and if it sizzles, you’re good to go.
- Use medium-high heat and don’t overcrowd the pan. This helps them fry evenly instead of steaming.
- Fry in batches for about 2-3 minutes on each side until they’re golden brown. It’s okay if they’re slightly soft, they’ll get creamier when mixed with the pasta.
And remember to drain them on paper towels to remove excess oil, keeping them light and crispy!
Stanley Tucci’s Favorite Easy Spaghetti Alla Nerano
Ingredients You’ll Need:
Main Ingredients:
- 12 oz (340g) spaghetti
- 3 medium zucchinis, thinly sliced into rounds
- 3 tbsp extra-virgin olive oil, plus more for frying
- 3 cloves garlic, minced
- 1 cup grated Provolone del Monaco cheese (or substitute with a mix of mozzarella and Parmesan)
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh basil leaves for garnish
- Red pepper flakes (optional)
Time Estimate:
This delightful dish takes about 30 minutes from start to finish! You’ll spend roughly 10 minutes prepping the ingredients and around 20 minutes cooking and combining everything for a quick and satisfying meal.
Step-by-Step Instructions:
1. Cook the Spaghetti:
Begin by bringing a large pot of salted water to a boil. Once boiling, add the spaghetti and cook according to the package instructions until it’s al dente. Remember to reserve about 1 cup of the pasta water before draining the spaghetti in a colander.
2. Prepare the Zucchini:
While the pasta is cooking, pour about 1/4 inch of olive oil into a large skillet and heat it over medium heat. Once hot, carefully add the sliced zucchini in batches. Fry them for about 2-3 minutes on each side until they’re golden brown and slightly crisp. Make sure not to overcrowd the skillet! Once cooked, transfer the zucchini to a paper towel-lined plate to drain any excess oil.
3. Sauté the Garlic:
In the same skillet, remove all but 3 tablespoons of the remaining oil and lower the heat to medium-low. Add the minced garlic to the skillet and sauté gently for about 1 minute until fragrant; be careful not to let it brown!
4. Combine the Pasta and Zucchini:
Add the drained spaghetti directly into the skillet with the garlic. Toss well to coat the spaghetti in the garlic-infused olive oil. Then, gently fold in the fried zucchini until everything is nicely mixed.
5. Add the Cheese:
Sprinkle the grated Provolone del Monaco cheese over the pasta and toss vigorously. To achieve a creamy consistency, drizzle in some of the reserved pasta water gradually while tossing the pasta, ensuring the cheese melts and coats everything beautifully.
6. Season and Serve:
Finally, season your pasta with salt and freshly ground black pepper to taste. If you like a little kick, sprinkle on red pepper flakes. Serve the spaghetti immediately, garnished with fresh basil leaves and extra cheese if you wish!
Enjoy this luscious, creamy, and comforting Spaghetti Alla Nerano, a beloved Italian classic brought to life with zucchini and melty cheese!
FAQ for Stanley Tucci’s Favorite Easy Spaghetti Alla Nerano
Can I Use Gluten-Free Pasta for This Recipe?
Absolutely! Gluten-free pasta will work just fine in this recipe. Just be sure to follow the cooking instructions on the packaging, as gluten-free pasta can vary in cooking time.
How Do I Prevent My Zucchini from Getting Soggy?
A great way to keep zucchini crispy is to ensure it’s not overcrowded during frying. Fry them in small batches and make sure the oil is hot enough before adding. Additionally, draining them on paper towels will help remove excess moisture!
Can I Make This Recipe Vegan?
Yes! Simply omit the cheese and use a plant-based alternative. You can also add nutritional yeast to give it a cheesy flavor without any dairy. However, make sure to watch the salt content in your substitutions!
How to Store Leftovers?
Store any leftover Spaghetti Alla Nerano in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or olive oil to help rehydrate the pasta and keep it creamy!
