That Zucchini Spaghetti Stanley Tucci Loves (Spaghetti alla Nerano)

Name: That Zucchini Spaghetti Stanley Tucci Loves (Spaghetti alla Nerano)
Prep time: 20 min
Cook time: 35 min
Total time: 535 min
Yield: 2
Ingredients: 1 quart sunflower oil, or as needed; 6 medium green zucchini; 4 ounces spaghetti; 2 tablespoons olive oil; 1 pinch salt; 2 basil leaves, torn into small pieces; 2 tablespoons unsalted butter; 5 tablespoons grated Pecorino Romano cheese; 3 tablespoons grated Parmigiano-Reggiano cheese

Cook Time: 35 minutes

Inspired by the vibrant food scenes from travel shows, this zucchini pasta recipe, hailed by Stanley Tucci as "life-changing" and "unbelievable," brings a delicious twist to traditional pasta dishes. The key here is the zucchini, which is deep-fried to perfection before being combined with pasta, creating an unexpected but delightful flavor and texture. While deep-frying is essential for authenticity, don't let that intimidate you it's worth the extra effort.

Ingredients

1 quart sunflower oil, or as needed
6 medium green zucchini
4 ounces spaghetti
2 tablespoons olive oil
1 pinch salt
2 basil leaves, torn into small pieces
2 tablespoons unsalted butter
5 tablespoons grated Pecorino Romano cheese
3 tablespoons grated Parmigiano-Reggiano cheese

Directions

Step 1: Heat the sunflower oil in a deep fryer to 350F (175C). While it's heating up, slice the zucchini into 1/8-inch rounds.

Step 2: Working in batches, add the zucchini slices to the hot oil. Fry them until they turn a light golden brown, about 4 to 5 minutes. Once done, transfer them to a paper towel-lined plate to drain. Repeat this process until all the zucchini is fried.

Step 3: Allow the fried zucchini to cool to room temperature. Once cooled, place them in a bowl, cover, and refrigerate for 8 hours or overnight to let the flavors develop.

Step 4: When ready to cook, bring a large pot of salted water to a boil. Add the spaghetti and cook until it's 2 minutes shy of being fully tender, about 9 to 10 minutes. Stir occasionally to prevent sticking.

Step 5: While the pasta is cooking, heat the olive oil in a skillet over medium heat. Add the chilled zucchini and a pinch of salt. Stir occasionally, allowing the zucchini to soften, release its juices, and break down, which should take about 3 to 5 minutes.

Step 6: Add a splash of pasta water to the zucchini to help it break down further. Use the edge of a spoon or spatula to gently mash the zucchini into smaller pieces. Once the zucchini is softened, lower the heat.

Step 7: Stir in the basil leaves and butter, allowing the butter to melt into the zucchini. Make sure everything is well combined and coated.

Step 8: Using tongs, transfer the cooked spaghetti directly into the skillet with the zucchini sauce. Toss until the pasta is evenly coated with the zucchini sauce.

Step 9: Mix in the grated Pecorino Romano and Parmigiano-Reggiano cheeses, adding a final splash of pasta water to bring everything together. Adjust salt to taste.

Step 10: Serve the pasta with additional grated cheese and fresh basil leaves for garnish. Enjoy your flavorful zucchini pasta!

Chef's Notes

Feel free to use any type of zucchini you have, whether from your garden or the market.
If you have a smaller fryer, consider using a Dutch oven for frying in larger batches.
Add minced garlic to the sauce if you enjoy the extra flavor.
If available, you can substitute Provolone del Monaco cheese or use a mix of Parmesan and Toma cheeses for variation.

Nutrition Facts

Per serving:

Calories: 1016
Total Fat: 78g (100% Daily Value)
Saturated Fat: 20g (98% Daily Value)
Cholesterol: 57mg (19% Daily Value)
Sodium: 479mg (21% Daily Value)
Total Carbohydrates: 63g (23% Daily Value)
Dietary Fiber: 8g (30% Daily Value)
Total Sugars: 12g
Protein: 23g (47% Daily Value)
Vitamin C: 100mg (111% Daily Value)
Calcium: 385mg (30% Daily Value)
Iron: 4mg (23% Daily Value)
Potassium: 1694mg (36% Daily Value)

Note: Nutritional information is based on available data and may vary depending on ingredients used. Please consult your doctor or dietitian if you have specific dietary needs.

Spaghetti alla Nerano is a traditional Italian dish that originated in the Amalfi Coast, specifically in the picturesque village of Nerano, located near the town of Sorrento. This vibrant pasta dish features zucchini as the star ingredient, showcasing the vegetable's natural sweetness and texture in a way that has captured the attention of food lovers around the world. Recently, this dish gained significant fame when Stanley Tucci, in his Searching for Italy series, declared it life-changing after trying it in the region.

History and Origin

Spaghetti alla Nerano has humble roots in southern Italy, particularly around the town of Nerano, where it was originally created by local fishermens wives. The dish was born out of necessity as a way to utilize the abundance of zucchini grown in the region's fertile soil. The zucchini is first deep-fried, then combined with pasta and cheese to create a rich, creamy sauce that clings perfectly to the spaghetti. Over the years, it has become a beloved dish in the region and has earned a place on many restaurant menus along the Amalfi Coast.

Regional Variations

While the traditional version of Spaghetti alla Nerano sticks closely to the original recipe, variations of this dish can be found throughout Italy. Some chefs substitute the deep-fried zucchini with grilled or roasted zucchini for a lighter version, while others add additional ingredients like garlic or a sprinkle of red pepper flakes for extra flavor. In some areas, provolone cheese is used in place of the more traditional Pecorino Romano, though the latter remains the classic choice in Nerano.

Distinctive Features

What sets Spaghetti alla Nerano apart from other pasta dishes is the unique preparation of the zucchini. Unlike typical pasta sauces where vegetables are sauted or simmered, the zucchini in this dish is deep-fried until golden and crispy, which enhances its natural sweetness. The fried zucchini is then mashed and mixed into the pasta, creating a smooth, velvety sauce. This technique gives the dish a rich, indulgent flavor that is both comforting and sophisticated. This preparation method also makes the dish more substantial compared to other zucchini pasta dishes, which often rely on lighter sauting techniques.

Where It's Typically Served

Spaghetti alla Nerano is most commonly served in restaurants along the Amalfi Coast, especially in Nerano itself, where the dish was first created. Visitors to the region can enjoy this pasta dish as part of a traditional Italian meal, often paired with a glass of local white wine or a chilled limoncello to complement its fresh, savory flavors. In recent years, the dish has gained international popularity, appearing in Italian restaurants worldwide, particularly those focused on authentic southern Italian cuisine.

Interesting Facts

Stanley Tuccis Influence: Stanley Tucci's rave review of Spaghetti alla Nerano on his show Searching for Italy sparked a worldwide interest in this dish. His description of it as one of the best things Ive ever eaten led many food enthusiasts to seek out the recipe and try it for themselves.
Secret Ingredient: The key to the dishs rich flavor lies in the deep-fried zucchini, which caramelizes and intensifies the vegetable's natural sweetness. The zucchini is left to cool and rest overnight, which allows its flavors to develop further.
Authenticity: The most authentic version of Spaghetti alla Nerano uses only local ingredients such as fresh, seasonal zucchini and cheeses from the Campania region, like Pecorino Romano and Parmigiano-Reggiano.
Chefs Tip: Many home cooks who attempt the recipe suggest letting the fried zucchini cool for a few hours or even overnight before mixing it into the pasta. This step ensures that the zucchinis flavors are fully developed, creating a deeper, richer taste in the final dish.

FAQ about That Zucchini Spaghetti Stanley Tucci Loves (Spaghetti alla Nerano)

Yes, you can use other oils with high smoking points, like vegetable oil or canola oil. However, sunflower oil is commonly used for deep frying due to its neutral flavor and high heat tolerance.

The zucchini should be refrigerated for at least 8 hours or overnight. This allows the zucchini to release more water, which enhances the flavor and texture when combined with the pasta.

While deep frying gives the zucchini its unique texture and flavor, you can opt for alternatives like air frying or baking. The results may not be exactly the same, but they will still be delicious and healthier.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water or olive oil to prevent it from drying out.

Yes, you can prepare the zucchini and refrigerate it overnight. The pasta and sauce can be made fresh, but the zucchini part can be prepped a day in advance for convenience.

If you can’t find Pecorino Romano or Parmigiano-Reggiano, you can substitute them with other hard cheeses like Grana Padano or a sharp cheddar, but the flavor profile will be slightly different.

It’s not recommended to freeze the fried zucchini as it may lose its crispy texture once thawed. However, you can freeze the zucchini before frying and then cook it fresh once thawed.

Simply scale up the ingredients according to the number of servings you need. Keep in mind that you might need to fry the zucchini in batches if you’re using a smaller deep fryer or cooking vessel.

This dish pairs beautifully with a simple green salad, crusty bread, or even grilled chicken or seafood. You could also add a sprinkle of red pepper flakes for extra heat.

Any variety of zucchini works well for this recipe, but medium-sized, firm zucchinis with a slightly thicker flesh are ideal for frying. Overripe zucchinis may be too watery.

Comments

Andrew Jones

07/25/2024 12:04:45 AM

I have prepared this dish several times, and the original recipe is outstanding. However, I have discovered a method to make it healthier and much simpler: Use a large nonstick pan and spray it with olive oil-flavored Pam spray (or a similar alternative). Place the zucchini slices in a single layer in the pan over high heat and cook until they turn deep brown (approximately 7 minutes for the first side and 5 minutes for the second side in my case). Monitoring the cooking time is important as stoves vary. Before flipping, spray the uncooked sides with Pam once more. Once all batches are cooked, follow the rest of the recipe instructions. This technique produces results that are just as delicious as deep frying, but your health will thank you for it. Another tip: Try using a bit of pesto instead of basil leaves. It's fantastic!

Ruth Collins

06/04/2023 10:31:08 AM

I experimented with drying zucchini by using the warming setting in my oven, placing it on a piece of parchment paper on a pizza stone. While it may sound elaborate, it was actually quite simple and much easier than deep frying. I lightly sprayed it with olive oil before beginning the process. It took about 6 hours at 160 degrees, with occasional tossing every hour. If you have an air fryer or dehydrator, the process can be quicker. I reduced the amount of butter and cheese in the recipe to let the zucchini's flavor shine through, resulting in a delightful dish. Inspired by watching Tucci on his Italy show before my trip, I recently enjoyed this dish in Positano. My son's wedding was a unique celebration, as they chose to rent a villa and bring both families on their honeymoon. Serving this as the second course at their wedding dinner under the stars on the villa's patio was a magical experience. Recreating it at home was a must, especially since I dislike deep frying. Give it a try to savor the zucchini's sweetness in a new and unexpected way.

Susan Perez

05/25/2023 04:35:57 AM

Sometimes, the most basic ingredients can create the most delicious flavors. Mixing two parts Pecorino Romano with one part Parmigiano Reggiano really elevates the dish. I tried making this before without refrigerating the fried zucchini, and it made a huge difference.

Rachel Walker

04/03/2024 02:50:15 PM

After coming across this recipe online, I became fixated on trying it out. I diligently watched the instructional video and the Tucci clip multiple times, as I consider myself a rather skilled home cook. On my first attempt, I followed Chef John's instructions to the letter. While the dish looked appealing, it ultimately tasted like spaghetti with a somewhat bland zucchini puree, lacking the desired sweetness. Additionally, I found the zucchini to pasta ratio to be skewed heavily towards the zucchini, overwhelming the dish. Undeterred, I gave it another go. This time, I sliced the zucchini into thinner 1/16" pieces, fried them for a longer duration until they resembled crispy chips, and limited the quantity to 4 average-sized zucchinis. The key, it seems, lies in caramelizing the zucchini to unlock its natural sweetness. I also opted for garlic-infused olive oil and increased the salt content, enhancing the dish with a rich earthy flavor. While it was a definite improvement, I wouldn't say it was a life-altering experience just yet. However, I remain committed to perfecting this recipe. The thought of what secret ingredient the Italians might infuse in their olive oil at that renowned restaurant lingers in my mind—perhaps one day I'll have the chance to taste it myself!

Lisa Diaz

10/22/2022 05:18:04 AM

A long-standing favorite in my family, this zucchini dish has been a regular on our table for years. While frying the zucchini can be time-consuming, the end result is absolutely worth it. I stick to using Pecorino cheese only, and for those who enjoy a bit of heat, I always offer red pepper flakes on the side.

Brenda Lee

06/10/2024 05:01:22 AM

I prepared this dish to accompany a pork loin and to encourage my young children to eat their vegetables without much fuss. It did the trick - they enjoyed it. While I found it a bit lacking when I sampled it before serving, I decided to zest a lemon and add the juice of half for an extra kick. Personally, I was content with the dish as it was, but catering to a 6 and 8-year-old palate required a little extra flavor. The addition of lemon worked wonders, especially since my husband is a big lemon fan. It turned out to be a winner for all of us.

Nathan Lopez

08/30/2023 05:29:59 PM

The first time I followed the recipe precisely. The second time, I decided to enhance it by adding a few thin slices of Spanish (Gluten-Free) Chorizo. Both times turned out to be absolutely delicious.

Cook Time: 15 minutes