In the kitchen, I’m always that person. You know, the one who likes to modify, add and play around with recipes. I’m constantly pondering what I could change to make a dish even better. That said, after cooking Stanley Tucci’s zucchini spaghetti, I was left with a blank. This simple, classic Italian recipe was perfection in pasta form. No notes. No changes. I guess that shouldn’t come as a surprise, considering that Stanley declared this recipe “one of the best things I’ve ever had in my life.” (I bet the second-best thing was his tuna melt.)
That’s a bold claim, so you might be expecting Stanley’s zucchini spaghetti to be over-the-top fancy with complicated steps and specialty ingredients. However, that’s the exact opposite of what this recipe is—and, generally, what most authentic Italian pasta dishes are. Made with just eight everyday ingredients, zucchini pasta, also known as spaghetti alla Nerano, is a humble and affordable recipe that anyone can master (so long as you know how to deep-fry with confidence).
What is spaghetti alla Nerano?
Featured on an episode of Searching for Italy, zucchini spaghetti is a beloved dish that originally hails from Nerano, a small town between Sorrento and the Amalfi Coast. What makes this dish special is the unique way it prominently features its key ingredient: zucchini. While other zucchini recipes may call for baked, grilled or sauted summer squash, pasta alla Nerano is made with thin slices of zucchini that are deep-fried until crisp and golden. This transforms what’s otherwise often thought of as a bland filler ingredient into sweet slices of concentrated flavor, not unlike a roasted sweet potato.
Once fried, the zucchini chips rest for several hours. During this time, the zucchini softens, and its flavor develops further. To finish the dish, the fried zucchini is seasoned with salt and pepper, then tossed with al dente spaghetti, butter, Parmesan cheese and a splash of pasta water. Garnished with fresh basil, the final result is a delectable pasta dish that’s equal parts tender, creamy and cheesy.
Ingredients for Stanley Tucci’s Zucchini Spaghetti
Zucchini: Like our favorite zucchini muffins, this zucchini spaghetti recipe is a great way to use up a surplus of zucchini growing in your vegetable garden.
Cooking oil: To fry the zucchini, you’ll need an inch or two of your favorite neutral cooking oil. Some of the best oils for frying include avocado, vegetable, canola and peanut oils.
Salt and pepper: Remember, the secret to this pasta recipe is keeping things simple. There’s no need to get crazy with spices or seasonings; a few pinches of salt and a crack or two of coarsely ground black pepper are all you need.
Spaghetti: While any spaghetti will do, this would be the perfect time to splurge on a box of high-quality Italian pasta, or try your hand at making homemade pasta.
Pasta water: If you didn’t know already, pasta water is liquid gold. The starches in the water, released from the pasta during cooking, contribute to a creamier, more homogenous sauce that clings well to the tendrils of pasta.
Butter: A few tablespoons of butter add a wonderful richness to the sauce.
Parmesan cheese: No pasta recipe is complete without a generous shower of Parmesan. Similar to carbonara or cacio e pepe, the Parmesan melts and emulsifies with the pasta water to create a divinely creamy sauce.
Basil: For a flourish of color and freshness, Stanley suggests finishing each serving with a sprinkle of freshly chopped basil.
How to Make Stanley Tucci’s Zucchini Spaghetti
Step 1: Slice the zucchini
Heat one to two inches of neutral-flavored oil to 350°F in a heavy-bottomed pot (or another suitable pan for deep-frying). While the oil is heating, slice three medium zucchinis into thin rounds, about 1/8 inch thick, using a knife or mandoline slicer.
Editor’s Tip: If you own a deep fryer, you can also use that to fry the zucchini in batches.
Step 2: Fry, season and rest
Working in batches, fry the zucchini in the hot oil, cooking until it turns golden brown, five to seven minutes. Remove the zucchini and transfer it to a paper towel-lined plate. Season it with salt and pepper, then let it cool completely. Let the zucchini rest for at least two hours to soften.
Editor’s Tip: If you’d like to work ahead, you can fry the zucchini a day before and let it rest in the fridge overnight.
Step 3: Cook the pasta
Bring a pot of salted water to a boil and add 8 ounces (about half of a box) of spaghetti. Cook it until it’s al dente, then reserve about a cup of pasta water. Drain the rest.
Step 4: Warm the zucchini
In a large skillet, warm the zucchini over medium heat with 1/4 cup of pasta water. Add a pinch of salt and pepper.
Step 5: Toss to combine
Add the spaghetti to the zucchini along with 2 tablespoons of butter, then remove the pan from the heat. Add 3/4 cup of grated Parmesan cheese with another 1 to 2 tablespoons of pasta water. Begin to toss the ingredients together until the cheese melts and thickens into a sauce. Continue to gradually add more pasta water and/or cheese until you reach your desired consistency. Serve the zucchini pasta hot on plates, garnished with fresh chopped basil.
Zucchini Spaghetti Tips
Can you use other types of pasta to make zucchini spaghetti?
Sure! While spaghetti is traditional, you could use linguine, fettuccine or bucatini instead. If you prefer short-cut pasta shapes, consider penne, rigatoni or cavatappi pasta. Or take a note from Stanley’s pasta casserole recipe, and use farfalle.
How do you store zucchini spaghetti?
This zucchini pasta recipe should be stored in an airtight food storage container and kept refrigerated. Enjoy it within three or four days for the best taste and freshness. To reheat pasta, warm it in a small skillet with a few tablespoons of water over medium heat. Cover it for a few minutes, then once the pasta begins to steam, uncover the pot and continue to cook the pasta, stirring occasionally, until it’s heated through.
How do you make sure zucchini spaghetti isn’t watery?
Zucchini is approximately 95% water. That’s why many recipes, like these zucchini pancakes, recommend draining the zucchini before mixing it into the batter. Cooking zucchini causes it to release a lot of its water content, so draining it ensures your baked goods with zucchini don’t turn out dense or mushy. In the case of this pasta, you’ll want to make sure you properly fry the zucchini until it’s golden brown. Allow it to rest before finishing the pasta. These two crucial steps help develop the flavor of the zucchini and help draw out excess water to ensure the finished pasta alla Nerano isn’t too watery.
Dining and Cooking