Stanley Tucci Spaghetti Alla Nerano

Nellie Kerrison

10 January 2024

Salads and Vegetables, Recipes, Main Dishes, Quick Dinners, Pasta Recipes and noodles and pizza

This Spaghetti Alla Nerano is one of our favourite family recipes. This recipe is certainly worth trying.

Stanley Tucci Spaghetti Alla Nerano

I wanted to wait until zucchinis were in season and delicious to make & share this one….and now is the time (on this side of our world, at least).

This is a wonderful Italian recipe for Spaghetti all Nerano. In the wonderful television series ‘Searching for Italy’, Stanley Tucci said this dish was life-changing, and if that is not an endorsement to make this, I don’t know what is.

Deep frying the zucchini is key here. It gives it a sweetness you won’t be able to obtain otherwise. I have popped a note in the recipe regarding the oil and the ability to reuse the oil again. This will save on cost as well as from a sustainability perspective. I personally use Extra Virgin olive oil. You can deep fry in this; it is the healthiest oil. It is the only oil containing 100% antioxidants.

Spaghetti Alla Nerano is a simple dish to make, but do keep in mind the additional time required if you need to fry the zucchini in batches.

This recipe is one of our family favourites, and it is such a pleasure to share it with you here.

There is also a little quick (90-second) video demonstration below if you’d like to look at that before you begin cooking.

Nellie

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Stanley Tucci Spaghetti Alla Nerano

This Spaghetti Alla Nerano is one of our favourite family recipes. In searching for Italy, Stanley Tucci said this recipe was life changing. What an endorsement for Spaghetti Alla Nerano.

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Course: Lunch, Dinner

Cuisine: Italian

Diet: Vegetarian

Prep Time: 10

Cook Time: 30

Servings:

Calories: 2285kcal

Author: Nellie Kerrison | Relish Mama

Cost: 15

Equipment

1 Pasta pot
1 Strainer
1 large pan to deep fry
1 pan to bring the dish together

Ingredients

500 g spaghetti
750 ml of Cobram estate extra virgin olive oil see note
6 medium zucchini
1 cup fresh basil chopped
2 teaspoons of sea salt or to taste
40 ml of extra virgin olive oil additional- (plus more for drizzling)
180 g of finely grated parmesan (approx. 2 cups)

Instructions

Cook the pasta until al dente and reserve 2 cups pasta cooking liquid before draining.
Add the 750 ml extra virgin olive oil to a large pot or large frying pan or wok and bring to a boil over medium-high heat.
Fry the zucchini in the oil until golden brown, about 6-8 minutes. You will likely need to do this in a few batches. Very gently stir every so often to ensure the zucchini brown. When golden, remove with a slotted spoon and set aside on paper towel to drain.
Combine the basil and salt together and then add the fried zucchini & combine.
Add the cooked pasta to a large frying pan over medium low heat. Toss with the cooked zucchini,. Add the reserved pasta water, as needed, until the sauce reaches a creamy consistency.
Add the parmesan, and continue tossing, until the pasta is coated in the parmesan and zucchini and the sauce is nice and creamy. Season to taste, with additional salt.
Drizzle with additional olive oil and freshly cracked black pepper with additional parmesan on the side.

Notes

Note - Extra virgin olive oil can be used for deep frying and is the only oil that contains 100% antioxidants. Please note that you can strain the oil once it has cooled down and store it in a clean jar or bottle for another use. This makes this dish more economical and environmentally friendly.