Spaghetti alla Nerano (Stanley Tucci Zucchini Pasta)

Spaghetti alla Nerano is an unforgettable pasta dish packed with flavor! It has a rich and creamy zucchini sauce infused with garlic, fresh basil, and melted cheese.

Zucchini is the star of so many delicious recipes! Try my fried zucchini, this one pan chicken and zucchini, or this easy skillet dinner!

What is Spaghetti alla Nerano?

Spaghetti alla Nerano was created in the small village of Nerano, Italy. It’s also known as, “Stanley Tucci Zucchini Pasta”, after the famous actor discovered his love for this pasta. I LOVE his work, and I LOVE his passion, so I knew I had to recreate this pasta dish at home. And let me tell you, he was right! It’s hard to describe the incredible flavors in this pasta recipe. The fried zucchini infused with fresh basil sets the stage for the creamy zucchini sauce. It’s rich and decandent and finished off with the most incredible pairing of cheeses. I highly recommend the search for the Provolone del Monaco cheese, it’s takes this pasta to the next level!

I love cooking and baking with zucchini because it takes on the flavors within each recipe! You have to try my cheesy zucchini rice, this bread, or our favorite zucchini bars with brown butter frosting! You’ll love them all!

Ingredients Needed

You’ll love the simple ingredients in this Stanley Tucci pasta recipe! Most items you probably already have in your fridge or pantry. It’s a perfect summertime pasta if you’re lucky to have zucchinin in your garden. Scroll down to the recipe card for exact measurements.

• Sunflower Oil: Oil for frying the zucchini slices.
• Zucchini: You’ll need about 8 cups or 6 medium zucchini.
• Fresh Basil: Fresh basil adds incredible flavor because it infuses into the zucchini.
• Extra Virgin Olive Oil: Extra virgin is a must in this recipe!
• Unsalted Butter: I like to use unsalted to control the salt flavor in this pasta.
• Garlic: Fresh is very important in this recipe.
• Spaghetti Noodles: Spaghetti noodles are the perfect noodle for this pasta.
• Pasta Water: Reserve the pasta water after cooking the spaghetti noodles.
• Provolone del Monaco and Parmesan Cheese: The combination of these melty cheeses take this recipe to the next level!
• Salt and Pepper: Season to your own liking!

How to Make Spaghetti alla Nerano

This Stanley Tucci pasta has a few extra steps, but it is so worth it! My step-by-step instructions and pictures will help you along the way. I like to prepare the zucchini the day before because then the pasta will come together quickly!

1. Fry the Zucchini Slices: Heat the sunflower oil in a shallow pan and fry the sliced zucchini until lightly golden brown.
2. Refrigerate the Zucchini and Basil Leaves: Remove the fried zucchini from the oil with a spider or large slotted spoon and transfer to a baking sheet lined with paper towels and a few basil leaves. Cover and refrigerate for at least 3 hours.
3. Heat the Oil, Butter, and Garlic/ Cook the Pasta: Heat the olive oil, butter, and garlic cloves after smashing them open with the flat side of a knife, and a sprig of basil over medium heat until fragrant. Meanwhile, cook and drain the spaghetti according to the package, reserving 2 cups of pasta water for later.
4. Add the Zucchini to the Skillet: Remove the garlic and basil before adding the zucchini to the pan.
5. Cook and Mash the Zucchini: Cook over medium-low heat for 4-5 minutes, mashing the zucchini up as it cooks.
6. Add the Pasta and 1 Cup Reserved Pasta Water: Add the pasta and 1 cup of pasta water to the pan. Stir until it fully coats the zucchini.
7. Stir in Cheeses and Remaining Pasta Water: Add the provolone and parmesan cheese then stir until they melt. Stir in as much of the remaining pasta water as needed until the sauce is smooth and creamy then add salt and pepper to taste.

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