This pasta dish is all about creamy zucchini goodness and the perfect blend of cheese. It’s simple, quick, and sure to impress anyone at your dinner table!
You can whip it up in just 30 minutes, which means more time for enjoying it! Trust me, once you try it, you’ll be making it on repeat. Who knew pasta could be so delightful? 🍝
Key Ingredients & Substitutions
Spaghetti: Traditional spaghetti is key here, but you can substitute it with gluten-free pasta or any other pasta shape you enjoy, like fettuccine or linguine.
Zucchini: Fresh zucchini is best for its mild flavor. If you’re out of zucchini, eggplant or yellow squash can work well as substitutes.
Extra Virgin Olive Oil: It adds great flavor, but feel free to use regular olive oil or another vegetable oil if needed. Just steer clear of strong oils that might overpower the dish.
Parmigiano-Reggiano: This cheese brings a lovely nuttiness. If you can’t find it, Grana Padano or Pecorino Romano are suitable alternatives. Just remember, Pecorino is saltier, so adjust your salt accordingly.
Fresh Basil: It brightens the dish. If fresh basil isn’t available, try using dried basil, though the flavor might be less intense.
How Can You Get the Creamy Sauce Just Right?
The key to a creamy sauce lies in using some of the reserved pasta water. This starchy water is magical for helping the cheese and olive oil come together smoothly.
- After draining the pasta, set aside a cup of the cooking water.
- Add the grated cheese gradually while tossing the spaghetti with the garlic. This ensures even coating.
- Use a little of the reserved water at a time until you reach the creamy consistency you want. Don’t overdo it—start small!
- The heat should be low enough so the sauce doesn’t cook too much after adding the cheese.
This technique helps create that dreamy, clingy sauce that makes every bite delicious!
Stanley Tucci’s Favorite Easy Spaghetti Alla Nerano
Ingredients You’ll Need:
For the Pasta:
- 12 oz (340 g) spaghetti
For the Zucchini:
- 3 medium zucchini, thinly sliced into rounds
- 4 tbsp extra virgin olive oil, divided
- 2 cloves garlic, minced
- 1/2 tsp red pepper flakes (optional)
- Salt, to taste
- Freshly ground black pepper, to taste
For Serving:
- 1 cup freshly grated Parmigiano-Reggiano cheese, plus extra for topping
- Fresh basil leaves, for garnish
How Much Time Will You Need?
This delicious dish takes about 30 minutes to prepare. You’ll spend around 10-15 minutes cooking the pasta and zucchini, and then just a few more minutes to bring it all together and serve. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Cook the Spaghetti:
Start by bringing a large pot of salted water to a boil. Once boiling, add your spaghetti and cook it until it’s al dente, following the package instructions closely. Remember to save about 1 cup of pasta cooking water before draining the spaghetti!
2. Fry the Zucchini:
While the spaghetti is cooking, take a large skillet and heat 2 tablespoons of olive oil over medium heat. Add the zucchini slices in a single layer. You might need to cook them in batches to avoid overcrowding the pan. Fry until they are golden and tender, about 3-4 minutes per side. Once cooked, transfer the zucchini to a plate lined with paper towels to drain any excess oil.
3. Sauté the Garlic:
In the same skillet, add the remaining 2 tablespoons of olive oil. Toss in the minced garlic and red pepper flakes (if using) and sauté for about 1 minute, or until the garlic becomes fragrant but not burned.
4. Combine Pasta and Zucchini:
Add the drained spaghetti into the skillet with the garlic. Toss everything together to coat the pasta. Lower the heat to medium-low.
5. Create the Creamy Sauce:
Now it’s time to add the magic! Sprinkle in half of the grated Parmigiano-Reggiano cheese and gently stir everything together. Slowly add some of the reserved pasta water, a little at a time, until you reach a creamy sauce consistency that clings to your spaghetti.
6. Final Touches:
Carefully fold in the fried zucchini slices, making sure they are evenly distributed. Reserve a few slices for garnish at the end. Taste the pasta and season with salt and freshly ground black pepper as needed.
7. Serve the Dish:
Plate your spaghetti hot, garnishing each serving with the remaining grated cheese and fresh basil leaves. Top with the reserved zucchini slices for a beautiful presentation.
This Spaghetti Alla Nerano showcases the simple yet delicious flavors of zucchini and cheese, creating a delightful meal that’s sure to impress. Enjoy your creation!
FAQ About Stanley Tucci’s Favorite Easy Spaghetti Alla Nerano
Can I Use Different Pasta Besides Spaghetti?
Absolutely! While spaghetti is traditional, you can use any pasta shape you prefer, such as linguine or fettuccine. Just adjust the cooking time according to the package instructions for the pasta you choose.
What If I Don’t Have Fresh Zucchini?
If fresh zucchini isn’t available, you can substitute it with yellow squash or even eggplant. Both alternatives will still give you a tasty dish, but the cooking times may slightly vary.
Can I Make This Recipe Vegan?
Yes! To make it vegan, simply swap the Parmigiano-Reggiano cheese for a plant-based cheese alternative or nutritional yeast for a cheesy flavor. You can also increase the amount of sautéed zucchini for extra richness.
How Should I Store Leftovers?
Store any leftover Spaghetti Alla Nerano in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of olive oil or water to help revive the sauce’s creaminess.
