Spaghetti all Nerano is an Italian dish that combines simple, fresh ingredients to form a creamy,
delicious pasta that you might not be expecting. This recipe is inspired by Chef Stanley Tucci,
and after making several variations, I won’t stray from how he prepares this dish. The first step
does need to be prepared ahead of time, but it is more than worth the wait!
Ingredients:
- Sunflower or Canola oil; enough to fill 1 inch of pan for frying
- 5 small zucchini; cut into discs
- One package spaghetti of your choice
- 2 cloves garlic; chopped
- 6 Tbsp butter
- 3 basil leaves; roughly chopped
- 1 cup grated parmesan cheese
- Salt and pepper to taste
Instructions:
- Do this step a couple hours ahead of when you would like to prepare the dish (or even the day before). In a large frying pan, bring sunflower or canola oil to 350°F. Slice zucchini in thin discs using a mandolin or knife. Gently lower zucchini into oil in batches. Fry until golden brown about 6-8 minutes. Remove using slotted spoon and put into bowl. There is no need to dry or blot. Place bowl of fried zucchini in the fridge for minimum of an hour or up to overnight to chill and soften.
- When ready to prepare dish: bring water to boil and begin boiling pasta. You will need
pasta water later so be sure not to drain. - While pasta is boiling, in a frying pan add butter, garlic, and the chilled zucchini and cook
down for 2-3 minutes. - Add two ladlefuls of pasta water to the zucchini and stir. Add basil, salt and pepper, and
stir as sauce begins to form. Add parmesan cheese to the sauce and continue stirring
until all is well combined. - Mix the cooked pasta into sauce pan ensuring all is coated well. Salt and Pepper if
needed. If sauce needs thinned, add more pasta water. Garnish with basil and parmesan.
Enjoy!