Stanley Tucci’s Pasta With Zucchini

A simple, silky summer pasta inspired by the Amalfi Coast—zucchini has never tasted this good.

Inspired by a dish from the Amalfi Coast and made famous by Stanley Tucci on Searching for Italy, this Spaghetti alla Nerano is a summer must-make. It’s a minimalist dream: thinly sliced fried zucchini, glossy pasta, nutty Parmesan, and fresh basil come together in a silky sauce that delivers rich flavor from the humblest ingredients. Quick to prepare and deeply satisfying, it’s the perfect way to embrace zucchini season.

Why You’ll Love This Recipe

• Peak Summer Flavor: Showcases the best of zucchini and fresh basil.
• Simple & Elegant: Minimal ingredients, maximum flavor.
• Fast Weeknight Meal: Ready in just 30 minutes.
• Inspired by Italy: A taste of the Amalfi Coast from your own kitchen.
• Versatile: Serve as a main or a side with grilled proteins.

Ingredients

• 3 to 4 tablespoons olive oil
• 4 to 5 medium zucchini, sliced into ⅛-inch (or thicker if preferred) rounds
• 1 pound spaghetti or thin spaghetti
• 2 to 3 tablespoons butter
• 1 cup grated Parmesan cheese, plus more for serving
• Salt and pepper, to taste
• Fresh basil, torn, for garnish

Instructions

1. Fry Zucchini:
   Heat 3–4 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, fry the zucchini in batches until golden brown, 3–4 minutes per side. Avoid overcrowding the pan. Transfer to a paper towel-lined plate to drain.
2. Cook Pasta:
   Meanwhile, bring a large pot of salted water to a boil. Cook spaghetti until al dente. Reserve 1 cup of pasta water before draining.
3. Combine & Simmer:
   Return the fried zucchini to the skillet over medium heat. Add the cooked pasta and 1 cup reserved pasta water. Toss gently with tongs and cook until the water mostly evaporates.
4. Finish the Sauce:
   Add butter and 1 cup grated Parmesan. Toss until the sauce thickens and the pasta becomes glossy. Season with salt and pepper to taste.
5. Serve:
   Garnish with fresh basil and extra Parmesan. Serve immediately.

Tips / Storage / FAQs

Tips:

• Slice Options: Thicker zucchini (¼ inch) holds more texture; thinner slices melt into the sauce.
• Oil Management: Use just enough oil to coat the pan—no need for deep-frying.
• Don’t Overcrowd: Fry zucchini in batches to ensure proper browning.

Storage:

• Best served fresh, but leftovers can be stored in the fridge for up to 2 days. Reheat gently with a splash of water.

FAQs:

• Can I use a different pasta? Yes! Linguine or bucatini work well.
• Can I make this vegan? Swap butter and cheese for plant-based versions.
• What kind of zucchini works best? Any firm, fresh zucchini will do—look for medium-sized for even slicing.

Final Thoughts

Stanley Tucci’s Zucchini Pasta proves that elegance lies in simplicity. Whether you’re trying to use up a zucchini surplus or want a dish that captures summer on a plate, this pasta delivers. It’s rich without being heavy, luxurious without being fussy, and always a crowd-pleaser. Buon appetito!

📖 Recipe

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Stanley Tucci’s Pasta With Zucchini

Make Stanley Tucci's famous Zucchini Pasta—spaghetti tossed with fried zucchini, Parmesan, and basil. A simple, stunning summer dinner ready in 30 minutes.

Course Pasta

Cuisine Italian

Keyword Stanley Tucci’s Pasta With Zucchini

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6

Ingredients

• 3 to 4 tablespoons olive oil
• 4 to 5 medium zucchini sliced into ⅛-inch (or thicker if preferred) rounds
• 1 pound spaghetti or thin spaghetti
• 2 to 3 tablespoons butter
• 1 cup grated Parmesan cheese plus more for serving
• Salt and pepper to taste
• Fresh basil torn, for garnish

Instructions

Fry Zucchini:

• Heat 3–4 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, fry the zucchini in batches until golden brown, 3–4 minutes per side. Avoid overcrowding the pan. Transfer to a paper towel-lined plate to drain.

Cook Pasta:

• Meanwhile, bring a large pot of salted water to a boil. Cook spaghetti until al dente. Reserve 1 cup of pasta water before draining.

Combine & Simmer:

• Return the fried zucchini to the skillet over medium heat. Add the cooked pasta and 1 cup reserved pasta water. Toss gently with tongs and cook until the water mostly evaporates.

Finish the Sauce:

• Add butter and 1 cup grated Parmesan. Toss until the sauce thickens and the pasta becomes glossy. Season with salt and pepper to taste.

Serve:

• Garnish with fresh basil and extra Parmesan. Serve immediately.

Notes

Slice Options: Thicker zucchini (¼ inch) holds more texture; thinner slices melt into the sauce.

Oil Management: Use just enough oil to coat the pan—no need for deep-frying.

Don’t Overcrowd: Fry zucchini in batches to ensure proper browning.