Stanley Tucci's Spaghetti Alla Nerano (Pasta with Zucchini)

This spaghetti alla nerano is one of the best-kept Italian secrets! This fried zucchini & basil pasta in a creamy sauce is popular among the Amalfi coast. Make this at home in 30 minutes or less!

Spaghetti alla nerano is truly one of the most decadent yet simple Italian pastas I've ever had! The dish became very popular recently due to Stanley Tucci's new show, 'Searching for Italy.'

This pasta is traditionally made by slowly sizzling sliced zucchini in olive oil, then tossing that with spaghetti, grated provolone cheese, parmesan, and basil. The flavors come together so wonderfully! Make this even more authentic by using Homemade Fresh Pasta! The best part is that this recipe is a super simple pasta dish and easy to make for a home cook!

I made sure to include how to make spaghetti alla nerano completely vegan by using vegan cheeses, but you're more than welcome to use the regular cheeses!

While this pasta dish is similar in style and origin to other dishes, its still very unique. For more Italian pastas, try my Pici Cacio e Pepe or Lemon Caper Pasta!

Table of Contents:

• 📖 Spaghetti Alla Nerano Origins
• Why you'll love this recipe
• 🥘 What you need for this recipe
• 📋 How to make Spaghetti alla Nerano
• 💭 Expert Tips and Tricks
• Recipe FAQs
• Storage & Reheating Tips:
• Related Recipes
• 📖 Recipe
• ⭐ Reviews

📖 Spaghetti Alla Nerano Origins

Like many recipes of Italian cooking, there are contested stories of the true history of this pasta dish. What I've known is that spaghetti alla nerano, or pasta alla nerano, dates back to the 1950's, where it was created in a restaurant in the small beach town of Nerano, which is on the Sorrento peninsula, near the amalfi coast.

This dish became very popular when actor Stanley Tucci featured it on his show, Searching for Italy. On the show, Stanley eats the pasta dish made with spaghetti, garlic clove, thinly sliced fresh zucchini, provolone del monaco cheese, parmesan cheese, a hefty amount of olive oil, and a little butter. Once cooked the pasta sits in a cheesy sauce with a creamy texture, with some crisp fried zucchini. Whether or not this is the exact original recipe, I am not sure, but this is the method I use in this post!

Why you'll love this recipe

• Authentic & Unique - This dish is a very authentic Italian recipe, but it's also so much more unique than lots of other Italian pastas!
• Simple - Some Italian pastas can be quite difficult to master. Spaghetti alla nerano is SO easy!
• Flavorful - The flavors in this dish are so satisfying and delicious. The salt from the cheeses, the sweetness of the basil, and the natural zucchini flavor.

🥘 What you need for this recipe

Ingredients and Substitutions

• Spaghetti - If using a boxed pasta, I highly recommend finding a good-quality, Italian made pasta. Otherwise, try making your own spaghetti at home!
• Zucchini - The most authentic route is to use the smaller, more firm zucchinis. However, if you can't get those, a regular zucchini is fine!
• Garlic - Use fresh garlic cloves, avoid using pre-minced.
• Olive Oil - Use a high-quality, Italian olive oil.
• Parmesan - For the vegan version I used the VioLife parmesan block and grated it. For real dairy, find a high quality parmigiano reggiano OR a pecorino romano.
• Provolone - For the vegan version, I used VioLife smoked provolone slices, then sliced them very thinly. You could also use a vegan mature cheddar. For the dairy version, use good quality Italian Provolone di Monaco.
• Basil Leaves - Fresh basil leaves, don't use dried basil.

📋 How to make Spaghetti alla Nerano

Step 1: Prepare Ingredients

Begin by slicing the zucchini into thin rounds or coin-shaped pieces.

Layer a plate or cutting board with paper towels. Place the zucchini coins on the paper towels in rows in a single layer.

Sprinkle fine salt over the zucchini and let it sit for 10 minutes, until water begins to extract. Flip the coins and repeat.

Bring a large pot of water with salt to a rolling boil over medium-high heat, then cook spaghetti according to package instructions until al dente. Drain and reserve a ladleful of pasta water.

Finely mince garlic cloves.

Grate the cheeses. If using vegan provolone slices, use a sharp knife to finely slice it, emulating shreds.

Step 2: Fry Zucchini

In a large sauté pan or heavy-bottomed pot, add ¾ cup of extra virgin olive oil.

Heat the oil over medium, without letting it get too hot.

Pat the salted zucchini slices completely dry, then carefully add the slices to the hot olive oil.

The zucchini should gently sizzle in the oil. Let it simmer in the oil until it becomes slightly golden.

Remove the zucchini with a slotted spoon or spatula.

Place torn basil and the fried slices on a paper towel-lined plate.

Step 3: Make the sauce

Use a measuring cup to remove about ½ cup of olive oil.

Return the pan to the stove and keep the heat on low.

Add minced garlic and sauté until just slightly golden.

Toss in the cooked spaghetti with the oil and garlic.

Add both of the cheeses as well as the butter and stir until melted.

Mix in the fried zucchini slices and torn basil. Toss until well combined, adding pasta water if needed.

Taste and season with more salt (as needed) and pepper. Serve hot and enjoy immediately!

💭 Expert Tips and Tricks

• Don't skip the step of salting the zucchini slices. This helps to extract the excess water in the zucchini, making it easier to fry and turn out crispier!
• Only use fresh basil leaves! Using dried basil will not yield the correct flavor.
• Be careful with the amount of salt that you add. Because the pasta water should be heavily salted, the zucchini slices are also salted, and the cheeses are salty the end dish shouldn't need too much more, if any. Be sure to taste before adding extra seasoning.

Recipe FAQs

Storage & Reheating Tips:

• Store in the Fridge: Wait until the pasta comes to room temperature and store in the refrigerator in an airtight container for 4-5 days.
• Store in the Freezer: Store in a freezer-safe airtight container for up to about 3 months.
• How to Reheat: Always inspect leftovers for impurities or mold by using your eyes and nose. Reheat by adding to a nonstick pan with a dash of olive oil over medium heat until heated through. Garnish with fresh parmesan.

Related Recipes

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