This is a light and tasty spaghetti dish with a fun twist! Made with zucchini, cheese, and a hint of lemon, it’s simple yet oh-so-delicious!
You can whip it up in no time, making it perfect for a busy weeknight. I love how the flavors come together—it’s like a little Italian escape on my plate! 🍝✨
Key Ingredients & Substitutions
Spaghetti: The recipe calls for classic spaghetti, but you can use any pasta shape you prefer. Linguine or fettuccine work well too! For gluten-free diets, try gluten-free spaghetti or any suitable pasta that’s your favorite.
Zucchinis: They are the star of this dish, contributing a mild and fresh flavor. You can replace them with summer squash or even eggplant for a different twist if zucchinis aren’t available.
Pecorino Romano Cheese: This cheese adds a sharp, salty flavor. If you can’t find it, you can use Parmesan as a substitute. I often blend both for extra depth in taste!
Basil: Fresh basil is key to this dish’s aroma. If basil is out of season, opt for dried basil or, if you have it, fresh parsley for a different flavor profile.
How Do You Perfectly Fry Zucchini Without Sogginess?
Fried zucchini is essential for this dish’s texture. Here’s how to get the perfect fried zucchini without it becoming soggy:
- Slice the zucchini evenly into round pieces; this ensures they cook uniformly.
- Heat the oil until it’s hot but not smoking before adding the zucchini, allowing for a good crisp.
- Don’t overcrowd the skillet! Fry batches to maintain temperature and prevent steaming.
- Fry each side until golden brown for about 3-4 minutes. Drain on paper towels and sprinkle with salt right away.
By following these steps, you’ll get crispy zucchini that adds a delightful crunch to your spaghetti!
Stanley Tucci’s Favorite Easy Spaghetti Alla Nerano
Ingredients You’ll Need:
Main Ingredients:
- 12 oz (340 g) spaghetti
- 3 medium zucchinis, thinly sliced into rounds
- 4 tbsp extra virgin olive oil
- 2 cloves garlic, minced
- 1 cup grated Pecorino Romano cheese (or Parmesan as substitute)
- 1/4 cup fresh basil leaves, thinly sliced or torn
- Salt, to taste
- Freshly ground black pepper, to taste
- Pinch of crushed red pepper flakes
- Zest of 1 lemon (for a fresh twist)
For the Sauce:
Optional Additions:
How Much Time Will You Need?
This delicious spaghetti dish takes about 25-30 minutes in total! You’ll spend about 10 minutes prepping the ingredients and 15-20 minutes cooking. It’s a quick and satisfying meal that brings the flavors of Italy right to your table!
Step-by-Step Instructions:
1. Cook the Spaghetti:
Start by bringing a large pot of salted water to a boil. Add your spaghetti and cook as directed on the package until al dente. This usually takes about 8-10 minutes. Make sure to reserve 1 cup of the pasta cooking water before you drain it in a colander. This water will help create a creamy sauce later!
2. Fry the Zucchini:
While your spaghetti is cooking, let’s focus on the zucchini. In a large skillet, heat the olive oil over medium heat. Add the zucchini slices in batches, frying them until they’re golden brown and crispy on the edges—about 3-4 minutes per side. Once done, transfer them to a plate lined with paper towels to drain excess oil. Don’t forget to sprinkle them lightly with salt!
3. Sauté the Garlic:
In the same skillet where you fry the zucchini, add the minced garlic and sauté it for about 30 seconds. Be careful not to let it burn; you want it fragrant and just golden!
4. Combine Zucchini and Pasta:
Now it’s time to bring everything together! Return the crispy zucchini to the skillet, and add your drained spaghetti. Toss them gently to combine.
5. Create the Sauce:
Lower the heat, and gradually add the grated cheese a handful at a time. As you stir, you’ll see the cheese begin to melt and create a creamy sauce. If it seems too thick, add a little of that reserved pasta cooking water bit by bit until you reach your desired consistency.
6. Add Fresh Ingredients:
Next, stir in the fresh basil. If you’re using lemon zest and crushed red pepper flakes, add those too! This will give your dish a lovely bright flavor.
7. Season and Serve:
Give your pasta a taste! Adjust the seasoning with salt and freshly ground black pepper to your liking. Serve hot, garnished with extra grated cheese and some fresh basil leaves on top for a nice presentation.
Enjoy your delightful plate of Spaghetti Alla Nerano, full of crispy zucchini, nutty cheese, and fragrant basil—just like Stanley Tucci loves it! Buon Appetito!
Frequently Asked Questions about Stanley Tucci’s Easy Spaghetti Alla Nerano
Can I Use Other Types of Pasta?
Absolutely! While spaghetti is traditional for this dish, you can substitute it with any pasta shape you prefer, such as linguine, fettuccine, or even penne. Just be sure to adjust the cooking time as needed!
How Can I Make This Recipe Vegetarian-Friendly?
Great news! This recipe is already vegetarian! Just ensure that the cheese you use is rennet-free if you want to keep it vegetarian-friendly.
Can I Prepare This Dish Ahead of Time?
Yes, you can prep the zucchini and cook the pasta ahead of time. Store them separately in the fridge for up to 2 days. When you’re ready to serve, reheat and mix them together with fresh cheese and basil for the best flavor!
How Do I Store Leftovers?
Place any leftovers in an airtight container and refrigerate them for up to 3 days. To reheat, gently warm on the stove over low heat, adding a splash of water or olive oil to help restore creaminess!
