Description
Stanley Tucci’s Zucchini Pasta is a creamy Italian-inspired pasta dish made with fried zucchini, fresh basil, Parmesan, and Pecorino Romano cheese. Inspired by Pasta alla Nerano, this simple yet elegant recipe delivers rich flavor with fresh, wholesome ingredients.
Ingredients
- 4 medium zucchini, thinly sliced
- 12 ounces pasta (spaghetti, linguine, or rigatoni)
- ½ cup olive oil
- 2 cloves garlic, minced
- ½ cup Parmesan cheese, grated
- ½ cup Pecorino Romano cheese, grated
- 2 tablespoons butter
- ¼ cup fresh basil, torn
- Salt, to taste
- Black pepper, to taste
Instructions
- Slice zucchini into thin rounds.
- Heat olive oil in a large skillet over medium-high heat.
- Fry zucchini in batches until golden brown and tender. Transfer to a paper towel-lined plate.
- Let the zucchini rest for 20–30 minutes to soften and deepen in flavor.
- Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 1 cup of pasta water before draining.
- In a large skillet, melt butter over medium heat and sauté garlic for about 30 seconds.
- Add the fried zucchini and gently mash some pieces with a spoon to create a creamy texture.
- Toss in the cooked pasta with a splash of reserved pasta water.
- Add Parmesan cheese, Pecorino Romano cheese, and fresh basil.
- Stir until the sauce becomes creamy and coats the pasta evenly, adding more pasta water as needed.
- Season with salt and black pepper to taste.
- Serve immediately with extra cheese and basil if desired.
Notes
Allowing the fried zucchini to rest before combining with the pasta helps create the signature silky texture of Pasta alla Nerano. For added flavor, finish with lemon zest or toasted breadcrumbs. Freshly grated cheese melts best for a smooth sauce.
