Spaghetti con Zucchine alla Nerano
Actor Stanley Tucci fell in love with this simple spaghetti recipe in Italy and shared it in both his memoir, “Taste: My Life Through Food” (Gallery Books; 2021) and on his CNN show, “Searching for Italy.” It only requires a few ingredients, but the slow building of flavors gives the dish complex and comforting tastes. Slices of zucchini (zucchine) are first fried to impart tender nuttiness to the hot pasta; fresh basil adds even more summer flavor. This is a great recipe for pasta lovers looking for a change-up from the spaghetti-and-sauce routine.
Ingredients
- About 1/2 quart sunflower oil or vegetable oil or, if you choose, olive oil
- 8 to 10 small zucchine
- 1 1/2 cups chopped fresh basil
- Sea salt to taste
- Extra-virgin olive oil
- 1 lb. spaghetti
- 3 cups grated Parmigiano-Reggiano
Instructions
- Put sunflower oil in a large pot and bring to a low boil over medium-high heat.
- Slice the zucchine into thin rounds and fry in the oil until it is golden brown. Remove and set aside on paper towels.
- Sprinkle with basil and salt to taste.
- Transfer to a bowl and drizzle liberally with olive oil.
- Boil the pasta until al dente and strain, reserving about 2 cups of the pasta water.
- Place the cooked pasta in a large pan or pot over low heat along with the zucchine mixture and combine gently. Add the pasta water. Now add some of the Parmigiano into the mixture and continue to combine by stirring gently and tossing. When the mixture has a slight creaminess, remove from the stove and serve immediately.
Notes
The zucchine mixture can be refrigerated for about 5 days for use at a later date. Best to bring it to room temperature before using.
Rebecca’s note: Tucci also suggests adding a dollop of butter to the pasta when mixing it with the zucchini and cheese. Also, I have successfully cut this recipe in half for serving fewer people.
Rebecca’s note: Tucci also suggests adding a dollop of butter to the pasta when mixing it with the zucchini and cheese. Also, I have successfully cut this recipe in half for serving fewer people.
Tried this recipe?Let us know how it was!
