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.
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.