There is something utterly magical about Spaghetti Alla Nerano: Stanley Tucci’s Favourite Courgette Pasta Recipe that makes it stand out as a shining star in the world of simple Italian dishes. This pasta is a beautiful celebration of fresh, tender courgettes combined with the silky richness of Parmesan cheese and the comforting embrace of perfectly cooked spaghetti. It’s a dish that feels both fresh and indulgent, capturing the essence of summertime in each delicious bite. Trust me, once you try this, it’ll quickly become one of your go-to recipes for easy yet show-stopping meals.
Ingredients You’ll Need
This recipe is a wonderful example of how a handful of straightforward ingredients can come together to create something extraordinary. Each component brings its own charm—whether it’s the fragrant garlic, the creamy Parmesan, or the tender, golden courgettes—to build layers of flavor and texture that make this dish unforgettable.
- Garlic clove: Adds a subtle, fragrant base note that infuses the olive oil beautifully.
- Olive oil: A generous glug is essential for frying the courgettes and creating that luscious mouthfeel.
- Courgettes (zucchini), thinly sliced: The star ingredient that gives this dish its fresh, tender texture and vibrant color.
- Salt and pepper: Simple seasonings that balance and enhance all the flavors perfectly.
- Spaghetti or bucatini: Classic pasta shapes that hold the sauce wonderfully and create the perfect bite.
- Parmesan, grated: Creamy, nutty, and salty cheese that pulls everything together with richness.
- Unsalted butter, cold knob: Introduces silkiness and depth to the final dish when tossed at the end.
How to Make Spaghetti Alla Nerano: Stanley Tucci’s Favourite Courgette Pasta Recipe
Step 1: Prepare the Garlic-Infused Oil
Start by heating a pan over medium-high heat and pouring in the olive oil with the garlic clove. As the garlic gently sizzles, it infuses the oil with its warm, mellow aroma. Keep an eye on it—once the garlic turns just golden, remove it to prevent bitterness, leaving behind a beautifully flavored oil.
Step 2: Fry the Courgettes
Add those thinly sliced courgette rounds to your garlic-infused oil. Toss them occasionally, letting them cook until tender but avoiding any browning. This step softens the courgettes while locking in their freshness and subtle sweetness, setting the stage for the creamy texture that defines this dish.
Step 3: Boil the Pasta
While the courgettes are cooking, bring a large pot of water to a boil. Salt it generously, then add your spaghetti or bucatini. Aim to cook the pasta to al dente—around 1 minute before the package suggests for the perfect bite.
Step 4: Season and Prepare the Courgette Purée
Drain the courgettes on paper towels to remove excess oil. Season them lightly with salt and freshly ground pepper, then keep them warm. Blend about a third of the courgettes with around 60 ml (1/3 cup) of the reserved pasta water to create a silky purée that will coat the pasta beautifully. A handheld blender and a sturdy glass jar work great for this stage.
Step 5: Combine Pasta and Sauce
Drain the pasta, reserving about half a cup of pasta water. Return the pasta to the pan, then add the smooth courgette purée, the grated Parmesan, the fried courgette slices, and the cold knob of butter. Toss everything quickly but gently using tongs or a spatula. Your goal is spaghetti that’s silky, lightly coated with the sauce, never dry or watery. Adjust the texture by adding pasta water a splash at a time until just right.
Step 6: Serve Immediately
Once everything is perfectly combined, scoop the spaghetti into bowls and finish with a sprinkle of extra Parmesan. Serve it right away for the freshest, most flavorful experience.
How to Serve Spaghetti Alla Nerano: Stanley Tucci’s Favourite Courgette Pasta Recipe
Garnishes
Your finishing touches can elevate this already delightful pasta. Freshly grated Parmesan is a must for that burst of cheesy goodness. If you want a pop of color and freshness, scatter some chopped fresh basil or flat-leaf parsley. A drizzle of extra virgin olive oil adds gloss and richness too.
Side Dishes
Spaghetti Alla Nerano lends itself well to light, complementary sides. A crisp green salad with a lemony vinaigrette balances the creamy pasta, while simple garlic bread offers a satisfying crunch. For a heartier meal, roast some cherry tomatoes or grilled chicken on the side to round out your plate.
Creative Ways to Present
Serve the pasta twirled elegantly on warm plates to showcase its creamy texture and golden courgettes. For a rustic touch, serve it family style in a large bowl, garnished with curls of Parmesan. You can also add a sprinkle of toasted pine nuts for crunch or a few chili flakes for a subtle kick.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container and keep them in the fridge. The pasta will stay good for up to 2 days, but it’s best enjoyed fresh as the delicate courgette flavor and texture are at their peak immediately after cooking.
Freezing
Because of the fresh courgettes and butter, freezing Spaghetti Alla Nerano: Stanley Tucci’s Favourite Courgette Pasta Recipe is not recommended. The texture can become watery or mushy, which diminishes the dish’s charm.
Reheating
To reheat leftovers, gently warm the pasta in a skillet over low heat, adding a splash of water or olive oil if needed to loosen the sauce. Avoid using a microwave alone, as it may dry out the delicate courgettes and cheeses.
FAQs
Can I use a different type of pasta?
Absolutely! While spaghetti or bucatini is traditional and ideal for this recipe, you can experiment with other long pasta shapes like linguine or fettuccine. Just keep in mind that the sauce clings best to strands that can capture the courgette purée.
What if I don’t have Parmesan?
Parmigiano-Reggiano adds a signature nutty flavor, but you can substitute with Grana Padano or Pecorino Romano. Each changes the profile slightly, making the dish a little sharper or saltier, but still delicious.
How thin should I slice the courgettes?
Super thin slices are key! Use a mandoline or a sharp knife to achieve uniform rounds about 1-2 mm thick. This ensures they cook quickly and blend smoothly without getting mushy.
Is this recipe suitable for vegetarians?
Yes, as long as you use vegetarian-friendly Parmesan (some contain animal rennet). This dish contains no meat and is packed with fresh vegetables and cheese, making it a perfect vegetarian option.
Can I prepare any parts of this recipe in advance?
You can slice the courgettes ahead of time and keep them chilled. Also, blending a portion of the fried courgettes when cool is possible, but it’s best to combine the pasta and sauce fresh for optimal texture and flavor.
Final Thoughts
There’s a reason why Spaghetti Alla Nerano: Stanley Tucci’s Favourite Courgette Pasta Recipe holds a special place in hearts and kitchens alike. It’s a dish that marries simplicity with elegance, offering vibrant, fresh flavors and a silky, comforting texture that’s pure joy in every forkful. Give it a go—you’ll be amazed at how such humble ingredients turn into a masterpiece that’s perfect for any occasion.
Print
Spaghetti Alla Nerano: Stanley Tucci’s Favourite Courgette Pasta Recipe
Spaghetti Alla Nerano is a classic Italian pasta dish that highlights the delicate flavors of courgettes (zucchini) gently fried and combined with a creamy purée of cheese and butter. This quick and simple recipe, favored by Stanley Tucci, brings together thinly sliced zucchini, garlic-infused olive oil, and perfectly cooked spaghetti, creating a rich and silky sauce without cream. Perfect for a light yet comforting meal, it captures the essence of rustic Italian cooking in just 30 minutes.
- Total Time: 30 minutes
- Yield: 2 servings
Ingredients
For the Pasta and Sauce
- 1 garlic clove
- 1 generous glug of olive oil (about 2 tablespoons)
- 2 zucchini (courgettes), sliced into very thin rounds (about 300 g)
- Salt, to taste
- Freshly ground black pepper, to taste
- 250 g spaghetti or bucatini
- 80 g Parmesan cheese, grated
- 1 knob unsalted butter (about 20 g), cold
Instructions
- Boil water: Put a large pot of water on the stove to boil for cooking the spaghetti. Add salt once boiling.
- Infuse olive oil: Heat a pan over medium-high heat, add the garlic clove and olive oil. Let the garlic sizzle until just golden to infuse the oil, then remove the garlic.
- Cook the courgettes: Add the thin courgette slices to the infused oil. Toss occasionally and cook them until tender but not browned, about 5-7 minutes.
- Cook pasta: Add the spaghetti to the boiling salted water and cook until al dente, about 1 minute less than the package instructions.
- Drain and season courgettes: Remove the courgettes from the pan, drain on paper towels, season with salt and pepper, and keep warm.
- Make courgette purée: Blend about one-third of the courgettes with roughly 60 ml (1/3 cup) of reserved pasta water until smooth using a handheld blender in a jar or measuring jug. Set aside.
- Combine pasta with sauce: Drain the spaghetti saving about 120 ml (1/2 cup) pasta water. Return the pasta to the pan, and toss with the courgette purée, grated Parmesan, the rest of the fried courgettes, and the cold knob of butter. Toss quickly with tongs or a spatula until the sauce is silky and coats the pasta evenly. Add reserved pasta water gradually if the mixture is too dry.
- Serve: Plate the pasta, top with extra Parmesan and serve immediately for best texture and flavor.
Notes
- Use very thinly sliced courgettes for better texture and quicker cooking.
- Removing the garlic after infusing prevents it from burning and becoming bitter.
- Reserved pasta water is key to achieving the perfect silky sauce consistency.
- Makes a wonderfully light vegetarian main course.
- Best served immediately, as the sauce thickens on standing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
