This delicious Spaghetti Alla Nerano is all about creamy zucchini, fresh basil, and a sprinkle of cheese, making it a simple yet satisfying dish. It’s perfect for any pasta lover!
You can’t help but smile at how comforting this meal is. I just love the way the zucchini melts into the sauce! Serve it with a side salad, and you’ve got a little taste of Italy at home.
Key Ingredients & Substitutions
Spaghetti: Traditional spaghetti works great here. If you want a twist, try using whole wheat, gluten-free, or even zucchini noodles for a lighter version.
Zucchini: Fresh zucchini adds a lovely texture and flavor. If zucchini isn’t available, yellow squash is a great substitute. You can even use eggplant for a different taste!
Extra Virgin Olive Oil: This is key for flavor. If you don’t have it, a light olive oil or avocado oil can work too, but they may not give that rich taste.
Grated Cheese: Provolone gives a nice creamy texture. Pecorino Romano can replace it for a sharper taste. If you’re lactose intolerant, nutritional yeast can add a cheesy flavor without dairy.
How Do I Make a Creamy Cheese Sauce Without Clumps?
Creating a creamy sauce is all about adding cheese at the right time and using some pasta water. This starchy water helps bind everything together and adds richness.
- Once the spaghetti is drained, return it to the skillet with zucchini.
- Add cheese gradually, mixing well. If it seems clumpy, add a splash of reserved pasta water while stirring until smooth.
- The heat should be low to prevent the cheese from scorching while melting.
Remember, patience is key—slowly combine until it all becomes a creamy delight! Enjoy your cooking!
Stanley Tucci’s Favorite Spaghetti Alla Nerano
Ingredients You’ll Need:
For The Pasta:
- 400g spaghetti
- 2 medium zucchini, sliced into thin rounds
- 1/4 cup extra virgin olive oil
- 2 cloves garlic, minced
- 1/4 cup fresh basil leaves, roughly chopped
- 1 cup grated Provolone cheese (or Pecorino Romano)
- Salt, to taste
- Freshly ground black pepper, to taste
- Lemon zest (optional, for garnish)
How Much Time Will You Need?
This delightful dish will take you about 20 minutes in total. You’ll spend about 10 minutes preparing and cooking the zucchini and pasta, plus a few extra minutes for tossing everything together. It’s quick and oh-so-delicious!
Step-by-Step Instructions:
1. Cook the Spaghetti:
Start by bringing a large pot of salted water to a boil. Once it’s boiling, add the spaghetti and cook according to the package instructions until al dente. Remember to stir occasionally to prevent sticking!
2. Sauté the Zucchini:
While the spaghetti is cooking, take a large skillet and heat the olive oil over medium heat. Add the sliced zucchini and sauté them for about 5-7 minutes until they are browned and tender. Once they’re done, remove half of the zucchini from the skillet and set them aside for later use as a garnish.
3. Add Garlic and Combine:
In the same skillet with the remaining zucchini, add the minced garlic and sauté for an additional minute until it becomes fragrant. This will give your dish a lovely aroma!
4. Combine Spaghetti and Zucchini:
When your spaghetti is cooked, remember to reserve about 1 cup of the pasta cooking water before draining it. Add the drained spaghetti directly to the skillet with the zucchini and garlic. Toss everything together gently so the flavors mix well.
5. Create the Creamy Sauce:
Gradually sprinkle in the grated Provolone cheese and a bit of the reserved pasta cooking water. Stir continuously until the cheese melts and creates a creamy sauce that coats the spaghetti nicely. If it seems a bit dry, don’t hesitate to add a splash more of the reserved pasta water!
6. Final Touches:
Stir in the chopped basil and then season your dish with salt and freshly ground black pepper according to your taste. Give it one last toss to incorporate everything thoroughly.
7. Serve and Enjoy:
It’s time to serve your beautiful Spaghetti Alla Nerano! Dish it out immediately, garnishing with the reserved zucchini slices, extra basil, and cheese if you like. If you want to add a zesty kick, sprinkle some lemon zest on top. Enjoy this delightful dish inspired by Stanley Tucci!
Can I Use Different Types of Cheese?
Absolutely! While Provolone adds a wonderful creaminess, you can also use Pecorino Romano for a sharper taste. Other options include Parmigiano-Reggiano or even a vegan cheese alternative if you’re looking for a dairy-free version. Just remember that different cheeses may change the flavor profile slightly!
What If I Have Leftover Zucchini?
Leftover zucchini can be used in a variety of ways! You can add it to salads, omelets, or stir-fries. Alternatively, sauté with some garlic and olive oil for a quick side dish. Just be sure to keep it stored in the fridge, and it should last for about 3-4 days.
Can I Make This Recipe Ahead of Time?
You can prepare the sautéed zucchini and sauce ahead! Just store them separately in the fridge. Cook the spaghetti fresh when you’re ready to serve, mix it with the zucchini and sauce, and enjoy! Eating it right after cooking ensures the best texture and flavor.
How to Store Leftover Pasta?
If you have any leftovers, store the spaghetti in an airtight container in the fridge for up to 2 days. When reheating, add a splash of water or a drizzle of olive oil to help regain some moisture, and gently warm it on the stove to avoid overcooking!
