This simple Spaghetti Alla Nerano is a comforting dish made with fresh zucchini, cheese, and a splash of pasta water. It’s creamy, light, and perfect for a cozy dinner!
Honestly, it’s hard to resist seconds when it’s this good! I love how quick it is to whip up, plus it’s a great way to sneak in veggies. Who knew sneaky could taste so nice? 😄
Key Ingredients & Substitutions
Spaghetti: This classic pasta shape is perfect for capturing the sauce. If you want a different texture, try using linguine or whole wheat pasta for a healthier option. Gluten-free pasta is also available if needed!
Zucchini: Fresh zucchini adds a mild flavor and a nice crunch. No zucchini? You can substitute with yellow squash or even eggplant for a similar result. Just slice them thinly as you would the zucchini.
Pecorino Romano cheese: This cheese offers a sharp, salty flavor that’s hard to beat. If you can’t find it, try Parmigiano-Reggiano — it’s a bit milder but works well too. You can even mix both for a richer taste!
Fresh basil: Adds brightness to the dish. If fresh isn’t available, dried basil can be used sparingly, but fresh definitely makes a big difference in flavor and presentation. Chopping it just before serving enhances the fragrance!
How Can I Get Perfectly Cooked Zucchini?
Getting zucchini right is key for the flavor of Spaghetti Alla Nerano. Overcooking can lead to mushy veggies, so here’s how to do it perfectly:
- Slice the zucchini thinly for even cooking. Aim for about 1/4 inch thick.
- Heat oil over medium heat, not too hot to prevent burning. You want the zucchini to caramelize.
- Cook in batches if your skillet isn’t large enough to avoid overcrowding. This helps achieve that golden color.
Once cooked, let them drain on paper towels. This helps remove excess oil and keeps them light in the dish!
Stanley Tucci’s Favorite Easy Spaghetti Alla Nerano
Ingredients You’ll Need:
For the Pasta:
- 12 oz (340 g) spaghetti
For the Zucchini:
- 3 medium zucchini, thinly sliced into rounds
- 4 tbsp extra virgin olive oil, divided
- 1 clove garlic, peeled and left whole (optional)
For the Cheese:
- 1 cup (100 g) grated Pecorino Romano cheese (or a mix of Pecorino and Parmigiano-Reggiano)
For Garnishing:
- Fresh basil leaves, chopped or torn
- Salt, to taste
- Freshly ground black pepper, to taste
How Much Time Will You Need?
This delightful dish takes about 25 minutes to prepare, including cooking the pasta and sautéing the zucchini. It’s quick and easy — perfect for a weeknight dinner or a weekend treat!
Step-by-Step Instructions:
1. Boil the Pasta:
Start by bringing a large pot of salted water to a boil. Once it’s bubbling, add the spaghetti and cook it according to the package directions until it’s al dente. This usually takes around 8-10 minutes. Stir occasionally to prevent sticking!
2. Cook the Zucchini:
While the spaghetti is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the zucchini slices in a single layer (you might need to do this in batches). Cook them for about 3-4 minutes on each side, until they turn golden and tender. If you’re using garlic, toss it in for extra flavor, but remember to remove it before adding the pasta!
3. Drain and Prep:
Once the zucchini slices are cooked, remove them from the skillet and place them on paper towels to drain any excess oil. Reserve about 1 cup of the pasta cooking water, then drain the spaghetti.
4. Combine Everything:
Return the skillet to medium-low heat. Add the cooked spaghetti and zucchini to the skillet. Drizzle in the remaining 2 tablespoons of olive oil and gently toss everything together to combine well.
5. Make it Creamy:
Now, take the skillet off the heat. Gradually add the grated Pecorino Romano cheese, tossing and stirring to create a creamy sauce. If it’s too thick, add the reserved pasta water a little at a time until you reach your desired creaminess. The cheese should melt beautifully into the pasta!
6. Season and Serve:
Stir in the fresh basil leaves and give everything a good mix. Season to taste with salt and freshly ground black pepper. Serve your delicious Spaghetti Alla Nerano right away, garnished with a little extra basil and cheese if you like!
This dish is all about the beautiful harmony of tender, flavorful zucchini paired with cheesy pasta, topped off with fresh basil — a straightforward yet elegant Italian classic that Stanley Tucci loves!
Frequently Asked Questions (FAQ)
Can I Use Other Types of Pasta?
Absolutely! While spaghetti is traditional, you can substitute it with linguine, fettuccine, or even whole wheat pasta if you prefer. Just adjust the cooking time according to the pasta type you choose!
What Can I Substitute for Zucchini?
If you don’t have zucchini on hand, you can easily substitute it with yellow squash or eggplant. Just ensure to slice them thinly to achieve a similar cooking time and texture!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of water or broth to keep it creamy and warm on the stove over low heat or in the microwave, stirring occasionally.
Can I Make This Vegetarian or Vegan?
Yes! To make it vegetarian, simply ensure the cheese is rennet-free if you’re avoiding animal products. For a vegan version, you can use nutritional yeast for a cheesy flavor instead of cheese or explore vegan cheese alternatives!
