SPAGHETTI ALLA NERANO (The Tucci Zucchini Pasta)
- WineCheeseScallops
- Sep 18, 2024
- 5 min read
Updated: Jan 3
Craving a classic Italian dish with a twist? Our Spaghetti alla Nerano is the ultimate comfort food you didn’t know you needed! 🌿🍝
This deliciously simple recipe highlights perfectly fried zucchini, fresh basil, and a blend of Pecorino Romano and Parmigiano-Reggiano cheeses, all tossed together with tender spaghetti for a dish that’s light, flavorful, and irresistibly creamy. Whether you're a fan of Stanley Tucci or just love discovering new pasta dishes, this one is sure to become a favorite.
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The Origin of Zucchini
Zucchini, often referred to as courgette in Europe, is a versatile summer squash that traces its roots back to Central and South America. While squash has been cultivated for over 7,000 years, the zucchini we know today was actually developed in Italy in the late 19th century. Italians perfected this smaller, tender variety from its ancestor, the pumpkin-like squash brought over from the Americas. Zucchini quickly became a staple in Italian cuisine, prized for its mild flavor and ability to soak up seasonings, sauces, and other ingredients.
Fun fact: Zucchini is technically a fruit, botanically speaking, because it comes from the flowering part of the plant. It’s packed with nutrients like vitamin C and potassium, making it as healthy as it is delicious!
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The Origin of Pasta
Pasta is one of the most beloved and iconic foods in the world, with its origins tracing back thousands of years. While the debate over whether pasta originated in Italy or was brought from China by Marco Polo in the 13th century is still discussed, most evidence points to ancient Italy as its birthplace. Ancient Etruscans and Romans made pasta from ground grains and water, often baking it rather than boiling it.
By the time of the Renaissance, pasta had become a staple across Italy, with the introduction of durum wheat semolina giving it the chewy texture we know today. With over 600 shapes worldwide, pasta has evolved to reflect the rich diversity of Italian cuisine and is now a global favorite!
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The Story of Spaghetti alla Nerano
Spaghetti alla Nerano, also known as the "Tucci Pasta," has a special place in the heart of Italian food lovers. The dish was first created in the 1950s in the small seaside town of Nerano, located along Italy’s stunning Amalfi Coast. Legend has it that a local chef, Maria Grazia, was asked to make something different for her guests, and she crafted this simple yet flavorful dish featuring fried zucchini, basil, and cheese.
The magic of Spaghetti alla Nerano comes from its balance of creamy cheese, lightly fried zucchini, and fresh basil, creating a uniquely comforting and rich flavor profile. This dish gained international fame when actor Stanley Tucci featured it in his travel and food series, "Searching for Italy," sparking a renewed interest in this classic recipe. Today, it remains a go-to for both home cooks and restaurant chefs, representing the beauty of simple, fresh ingredients in Italian cooking.
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Why Our Spaghetti alla Nerano Recipe Is the Best:
Perfectly Fried Zucchini – We guide you to achieve crispy, golden zucchini slices that add incredible texture and flavor to the dish.
Authentic Italian Flavor – This recipe stays true to its Italian roots, using traditional ingredients like Pecorino Romano and Parmigiano-Reggiano to create a rich, cheesy sauce.
Simple Yet Sophisticated – With just a few fresh ingredients, you can create a restaurant-quality meal that looks and tastes impressive without being overly complicated.
Make-Ahead Zucchini – Our recipe allows you to fry and chill the zucchini in advance, intensifying the flavor and making prep for your meal faster and easier.
Creamy Without the Cream – The combination of melted cheese, butter, and a splash of pasta water creates a velvety sauce without the need for heavy cream, keeping it light and indulgent.
Packed with Fresh Basil – Fresh basil adds a fragrant, herbal note that elevates the whole dish, making each bite a perfect blend of flavors.
Customizable – Whether you're adding more cheese, experimenting with different herbs, or adjusting the salt, our recipe is flexible and easy to make your own.
Quick and Easy – Despite its sophisticated taste, this dish comes together in under 30 minutes, perfect for busy weeknights or when you want to impress without the stress!
Perfect Pasta Texture – We show you how to get that ideal al dente spaghetti that holds up to the sauce, ensuring each forkful is perfection.
Inspired by a Culinary Icon – This recipe is a tribute to the famous Spaghetti alla Nerano from Stanley Tucci’s “Searching for Italy,” but with our own tried-and-true tweaks for the ultimate home-cooked version.
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Spaghetti alla Nerano (aka the Tucci Pasta)
Ingredients:
1 quart sunflower oil
6-8 medium green zucchini
4 ounces spaghetti
2 Tbs olive oil
Pinch of salt
2 basil leaves, torn into small pieces (plus more for garnish)
2 Tbs unsalted butter
5 Tbs grated Pecorino Romano cheese
3 Tbs grated Parmigiano-Reggiano cheese
Instructions:
Heat the sunflower oil in a deep fryer to 350°F. Line a baking sheet with paper towels. Slice the zucchini into 1/8-inch rounds, using a mandolin for quicker, more consistent slices.
Fry the zucchini in batches, cooking each for 4 to 5 minutes until lightly browned. Transfer to the paper towels to drain, and repeat until all zucchini is cooked. Allow the zucchini to cool to room temperature.
Transfer the cooled zucchini to a bowl. Cover with plastic wrap, pressing it directly onto the surface to remove air. Refrigerate for 8 hours or overnight.
When ready to make the pasta, bring a large pot of lightly salted water to a boil. Cook the spaghetti, stirring occasionally, until it is 2 minutes away from al dente (about 9 to 10 minutes).
While the spaghetti is cooking, heat the olive oil in a skillet over medium heat. Add the zucchini and a pinch of salt, stirring occasionally. Cook for 3 to 5 minutes until the zucchini releases its juices and softens. Add a couple of splashes of pasta water, being careful not to add too much. Break the zucchini into small pieces with a spoon or spatula. Reduce heat to low, and stir in the basil and butter until the butter melts.
Using tongs, transfer the spaghetti directly into the sauce, stirring to coat the pasta. Mix in the Pecorino Romano and Parmigiano-Reggiano cheeses. Add a final splash of pasta water and adjust the salt if needed.
Serve with extra grated cheese and fresh basil for garnish.
Enjoy!
We’re so excited for you to try this recipe! To make it even easier, we’ve put together a list of our favorite kitchen tools that are super helpful for this recipe. By using our affiliate links below, you’ll not only be getting top-notch products but also supporting our blog, Wine Cheese Scallops. Thank you so much for your support—happy cooking!
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Their high-quality selection never disappoints!
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