Spaghetti Alla Nerano: Stanley Tucci’s Favourite Courgette Pasta Recipe
Spaghetti Alla Nerano is a simple yet elegant Italian pasta dish featuring thinly sliced fried courgettes (zucchini) combined with spaghetti, Parmesan cheese, and a silky courgette purée. This clear favorite of Stanley Tucci balances delicate flavors and textures, resulting in a creamy, flavorful pasta that is easy to prepare and perfect for a light, satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Courgette and Oil
- 1 garlic clove
- 1 generous glug of olive oil
- 2 courgettes, sliced into very thin rounds
- Salt and pepper, to taste
Pasta and Cheese
- 250 g spaghetti or bucatini
- 80 g Parmesan, grated
- 1 knob unsalted butter, cold
Instructions
- Prepare boiling water: Put a large pot of water on to boil for the spaghetti, seasoning with salt once boiling.
- Infuse olive oil with garlic: In a pan over medium-high heat, add the garlic clove and olive oil so the mixture sizzles and the oil gets infused by the garlic. When just golden, remove the garlic to prevent burning.
- Fry the courgettes: Add the thinly sliced courgette rounds to the infused oil and toss occasionally, allowing them to fry gently until tender and lightly cooked but not browned.
- Cook spaghetti: Add the spaghetti to the boiling salted water and cook until almost al dente—about 1 minute less than the package suggests.
- Drain courgettes and season: Drain the courgettes on paper towels to remove excess oil and season with salt and freshly ground pepper. Keep warm.
- Make courgette purée: Blend about one third of the cooked courgettes together with approximately 60 ml (1/3 cup) of the reserved pasta cooking water using a handheld blender or food processor. Set this purée aside.
- Drain spaghetti and save pasta water: Drain the spaghetti, reserving about 1/2 cup of the pasta water.
- Combine pasta and sauce: Return the drained spaghetti to the pan. Add the courgette purée, grated Parmesan, the fried courgettes, and the cold knob of butter. Toss quickly and thoroughly with tongs or a spatula to create a silky, well-coated pasta. If it’s too dry, add reserved pasta water gradually until desired consistency is reached.
- Serve: Divide the pasta into bowls, top with a bit more grated Parmesan, and serve immediately for the best texture and flavor.
Notes
- Use very thinly sliced courgettes to ensure they cook through and blend well into the sauce.
- Be careful not to brown the courgettes; they should be tender and slightly fried, not crispy or browned.
- Reserving pasta water is crucial for adjusting the sauce consistency and helping it cling to the pasta.
- The cold knob of butter added at the end helps create a silky texture and glossy finish.
- This dish is best served immediately to enjoy its fresh, creamy qualities.
Keywords: Spaghetti Alla Nerano, Stanley Tucci, courgette pasta, zucchini pasta, Italian pasta recipe, Parmesan pasta, vegetarian pasta, simple Italian dishes
