This simple spaghetti dish features zucchini, garlic, and cheese, all tossed together for a fresh and tasty meal. It’s like a hug on your plate! 😊
I love how quick this recipe is to whip up, making it perfect for a busy weeknight. Plus, who can resist that creamy, cheesy goodness? It always brings a smile to my face!
Key Ingredients & Substitutions
Spaghetti: The classic choice here! While spaghetti is fantastic, you could also use linguine or fettuccine if you prefer those shapes. Just keep an eye on the cooking times.
Zucchini: Fresh zucchini is key for that vibrant flavor. If you can’t find zucchini, yellow squash can work as a substitute. Just slice it thinly for even cooking—similar texture and taste!
Pecorino Romano Cheese: This cheese adds a salty kick. If you want something milder, use Parmigiano-Reggiano instead. I find it gives a creamier finish, which is delicious!
Fresh Basil: This adds a wonderful aroma. If you don’t have fresh basil, a sprinkle of dried basil could work, but fresh truly elevates the dish.
How Can I Ensure My Zucchini is Perfectly Crispy?
Getting that golden, crispy zucchini takes a little finesse. Here’s how:
- Slice the zucchini into thin rounds, about 1/4 inch thick. This helps them cook evenly.
- Heat your oil until it shimmers but is not smoking. This is the sweet spot for frying.
- Don’t overcrowd the pan—fry in batches if needed. If you add too many, they’ll steam instead of crisp up!
- Cook each side for about 3-4 minutes, until golden brown. If they start browning too quickly, lower the heat a bit.
- Once done, place them on paper towels to absorb excess oil. This keeps them from getting soggy!
Stanley Tucci’s Favorite Easy Spaghetti Alla Nerano
Ingredients You’ll Need:
Pasta and Zucchini:
- 12 oz (340 g) spaghetti
- 2 medium zucchinis, thinly sliced into rounds
Cooking Essentials:
- 3 tbsp extra-virgin olive oil, divided
- 2 garlic cloves, minced
- Salt, to taste
- Freshly ground black pepper, to taste
Cheesy Goodness:
- 1 cup grated Pecorino Romano cheese (or Parmigiano-Reggiano as an alternative)
For Garnish:
- Fresh basil leaves
How Much Time Will You Need?
This delicious spaghetti dish takes about 30 minutes from start to finish! In that time, you’ll cook the pasta, fry the zucchini, and toss everything together, making it a perfect recipe for a quick dinner!
Step-by-Step Instructions:
1. Cook the Spaghetti:
Start by bringing a large pot of salted water to a boil. Once boiling, add the spaghetti and cook according to the package instructions until it’s al dente (firm to the bite). Don’t forget to reserve about 1 cup of the pasta cooking water before you drain the spaghetti!
2. Fry the Zucchini:
While the pasta is cooking, grab a large skillet and heat 2 tablespoons of olive oil over medium heat. Layer in the zucchini slices without overcrowding the pan. Fry them until they’re golden brown and crispy on both sides—about 3-4 minutes each side. Once done, remove them from the skillet and place them on paper towels to drain off any excess oil. Lightly sprinkle with salt.
3. Sauté the Garlic:
In the same skillet, add the remaining tablespoon of olive oil. Toss in the minced garlic and sauté for about 30 seconds, just until it becomes fragrant. Be careful not to let it brown!
4. Combine Pasta and Sauce:
Add the drained spaghetti to the skillet with the sautéed garlic. Pour in half of the reserved pasta water and toss everything together to combine evenly.
5. Add the Cheese:
Now it’s time for the star of the show! Sprinkle in the grated Pecorino Romano cheese and mix well. Gradually add more pasta water if necessary to create a creamy sauce that clings to the pasta.
6. Fold in the Zucchini:
Carefully fold in the crispy zucchini slices, saving a few for garnish at the end. Taste the pasta and adjust the seasoning with salt and pepper as needed.
7. Plate and Garnish:
Now, it’s time to serve! Plate the pasta and generously sprinkle with extra cheese, cracked black pepper, and fresh basil leaves. Add the reserved zucchini slices on top for a lovely presentation.
8. Enjoy!
Serve immediately and enjoy this delightful dish that’s not only simple but brings a taste of Campania right to your kitchen. Bon Appétit!
Can I Use Other Types of Pasta for This Recipe?
Absolutely! While spaghetti is traditional, you can use any pasta shape you prefer, such as linguine or fettuccine. Just be sure to adjust the cooking time according to the package instructions for the specific pasta you choose.
What Can I Substitute for Zucchini?
If you can’t find zucchini, yellow squash makes a great alternative! You’ll get similar flavors and textures. Eggplant is another option, but it will change the dish slightly, so keep that in mind!
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stovetop, adding a splash of water or additional olive oil to help restore the creamy sauce’s consistency.
Can I Make This Dish Vegetarian?
Yes, this dish is already vegetarian! Just be sure to use vegetarian cheese like Parmigiano-Reggiano, as some cheeses are made with animal rennet. It’s a delicious meal that everyone can enjoy!
