World Pasta Day: Check out this “unbelievably delicious” spaghetti recipe that Stanley Tucci loves

It’s (almost) October 25 – a.k.a. World Pasta Day. An event conceived at the World Pasta Congress in Rome 30 years ago, WPD honors a “healthy, delicious, popular, sustainable and convenient food”, its organizers say.

And one man who surely needs little persuading to celebrate all things pasta is Hollywood star Stanley Tucci.

“Changed my life”

Memorably, Tucci’s CNN documentary Searching for Italy saw the actor exhibit such enthusiasm for one spaghetti dish in particular that he declared: “It honestly changed my life.”

The dish in question is Spaghetti alla Nerano – whose chief ingredient, aside from the obvious, is fried zucchini. Hailing from the southern Italian village of Nerano, it’s a recipe Tucci says he and his wife, Felicity Blunt, make “every week”.

It’s “such a simple dish”, Tucci told Searching for Italy – a 2021 docuseries in which the American, who is of Italian heritage, explored the European country’s culture and cuisine, scoffing industrial amounts of pasta.

The Oscar nominee later returned for a second tour of Italy in Searching season two in 2022, and also shot a similar show, 2025’s Tucci in Italy, for National Geographic.

A “simple” recipe with a catch

While Spaghetti alla Nerano is indeed uncomplicated in terms of its breadth of ingredients, be warned: it is not quick to prepare if you want to achieve best taste. That’s because the zucchini should, ideally, be refrigerated overnight after it has been fried.

“If you want this today, you’ve got to start it yesterday,” quips the popular culinary YouTuber John Mitzewich, better known as Chef John.

“Apparently letting them sit overnight in the fridge does something magical, and just makes the sauce taste better – but no-one can really explain why.”

Chef John adds of Spaghetti alla Nerano: “While this might not look like something people would fly halfway around the world to eat, once you make it, it all makes sense. The ‘Tuch’ was not exaggerating: this really is unbelievably delicious.”

Spaghetti alla Nerano – the recipe

Ingredients (quantities serve two):

Sunflower oil: one quartZucchini: six, medium-sizedSpaghetti: four ouncesOlive oil: two tablespoonsBasil leaves: two, torn into small piecesUnsalted butter: two tablespoonsA pinch of saltPecorino Romano cheese: 5 tablespoonsParmigiano Reggiano cheese: 3 tablespoonsHow to make Spaghetti alla Nerano (quick instructions):In sunflower oil heated to 350º F, deep-fry sliced zucchini until lightly brownLet zucchini cool and place in fridge overnightThe following day, heat olive oil in a pan and add zucchini + saltStir at medium heat, before lowering heat and adding basil + butterAdd cooked spaghetti + Pecorino Romano and Parmigiano ReggianoAdd basil and serve

You’ll find a fuller version of this explanation, courtesy of Chef John, on the All Recipes website. You can also watch his video tutorial on the Food Wishes YouTube channel: