Stanley Tucci’s Spaghetti alla Nerano: A Zucchini Pasta Masterpiece from the Amalfi Coast

Stanley Tucci’s Favorite Italian Zucchini Pasta: Spaghetti alla Nerano

If you’ve watched Stanley Tucci’s culinary adventures through Italy, you know he has impeccable taste when it comes to authentic Italian cuisine. Among his many food discoveries, Spaghetti alla Nerano stands out as one of his absolute favorites – and for good reason! This iconic zucchini pasta from the Amalfi Coast combines simple ingredients into something truly magical.

Why Stanley Tucci Raves About This Italian Zucchini Pasta

There’s something almost mystical about how fried zucchini, pasta, and cheese transform into one of the most delicious pasta dishes you’ll ever taste. The secret lies in the technique: thinly sliced zucchini fried until golden, then incorporated into a creamy emulsion with pasta water and aged cheese. The result is a silky, rich pasta that Stanley Tucci himself called “one of the best things I’ve ever eaten.”

The Secret Ingredients for Authentic Neapolitan Zucchini Pasta

The beauty of this dish lies in its simplicity. While it may seem straightforward, each component plays a crucial role in creating that distinctive flavor that captivated Stanley Tucci.

• 1 quart sunflower oil (for frying)
• 4 medium zucchini, sliced into 1/8-inch rounds
• 8 oz spaghetti or linguine
• 3 tablespoons butter
• 2 cloves garlic, minced
• 1/2 cup grated Provolone del Monaco (or aged provolone)
• 1/2 cup grated Parmigiano-Reggiano
• Fresh basil leaves, torn
• Salt and freshly ground black pepper, to taste

How to Make Stanley Tucci’s Beloved Spaghetti alla Nerano

The magic of this dish happens in several stages, with the fried zucchini being the star of the show. Don’t rush the process – the resting period is essential for developing those complex flavors.

1. Heat sunflower oil in a deep fryer or heavy pot to 350°F (175°C).
2. Working in batches, fry zucchini slices until golden brown and slightly crisp, about 2-3 minutes. Transfer to paper towels to drain excess oil.
3. Place fried zucchini in a bowl and lightly season with salt. Allow to rest for at least 6 hours or overnight. This resting period is crucial for developing flavor.
4. When ready to prepare the pasta, bring a large pot of salted water to a boil. Cook spaghetti until al dente, reserving 1 cup of pasta water before draining.
5. While pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
6. Add fried zucchini to the skillet and gently stir. Break up about half the zucchini slices while leaving others whole.
7. Add 1/2 cup of reserved pasta water and bring to a simmer.
8. Add drained pasta to the skillet, along with both cheeses. Toss continuously to create a creamy sauce, adding more pasta water if needed.
9. Finish with torn basil leaves, freshly ground black pepper, and a final drizzle of olive oil.
10. Serve immediately, garnished with additional cheese and basil if desired.

Chef’s Tips for Perfect Spaghetti alla Nerano

• Zucchini selection: Choose firm, medium-sized zucchini with minimal seeds for the best texture.
• Frying technique: Maintain a consistent oil temperature for evenly fried zucchini.
• Cheese matters: While traditional Provolone del Monaco is ideal, a good aged provolone will work beautifully.
• The emulsion: The magic happens when pasta water, butter, and cheese create a silky sauce – don’t skip the continuous tossing!
• Pasta water: Always save pasta water – it’s the secret ingredient that binds everything together.

Why This Zucchini Pasta Earned Stanley Tucci’s Highest Praise

What makes this dish so special is the transformation of humble zucchini into something extraordinary. The frying process concentrates the flavor, while the resting period allows those flavors to develop complexity. When combined with the starchy pasta water and sharp cheeses, it creates a luxurious sauce that coats each strand of spaghetti perfectly.

The dish originates from Nerano, a small village on the Sorrento Peninsula, where it was reportedly created in the 1950s by a woman named Maria Grazia at her eponymous restaurant. Today, it remains one of the signature dishes of the Amalfi Coast, winning fans worldwide – including Stanley Tucci, who showcased it in his culinary series.

Nutritional Information

Per serving:

• Calories: 1016 kcal
• Carbohydrates: 63g
• Protein: 23g
• Fat: 78g
• Saturated Fat: 20g
• Cholesterol: 57mg
• Sodium: 479mg
• Fiber: 8g
• Sugar: 12g

Variations on Stanley Tucci’s Favorite Pasta

While the classic version is perfect as is, here are some variations you might enjoy:

• Add protein: Sautéed shrimp or small pieces of pancetta make excellent additions.
• Lighter version: Reduce the amount of fried zucchini and incorporate some fresh zucchini sautéed in olive oil.
• Herb variations: Try adding a bit of fresh mint along with the basil for a refreshing twist.
• Cheese alternatives: If you can’t find aged provolone, a combination of pecorino and parmigiano will work.

This incredible zucchini pasta has rightfully earned its place among Stanley Tucci’s most memorable Italian dishes, bringing a taste of the Amalfi Coast to your dining table. With its perfect balance of simplicity and depth of flavor, it’s sure to become a favorite in your recipe collection too!

Recipe adapted from Allrecipes