Zucchini Spaghetti Alla Nerano: A Stanley Tucci Approved Delight

Spaghetti Alla Nerano. The name itself conjures images of sun-drenched terraces overlooking the Amalfi Coast, the gentle clinking of glasses filled with crisp white wine, and, of course, the star of the show: a deceptively simple pasta dish that explodes with flavor. Made famous, in part, by Stanley Tucci’s passionate advocacy on his CNN show “Searching for Italy,” Spaghetti Alla Nerano has quickly become a culinary obsession for many. But what exactly *is* it, and why is it so beloved? More importantly, how can you recreate this magic in your own kitchen?

This blog post dives deep into the world of Spaghetti Alla Nerano, exploring its history, the secrets to its success, and providing you with a detailed, step-by-step recipe that even Stanley Tucci himself might approve of. So, grab your best olive oil, a mountain of zucchini, and get ready to transport your taste buds to the Italian coast.

## The Allure of Simplicity: Understanding Spaghetti Alla Nerano

At its core, Spaghetti Alla Nerano is a celebration of fresh, high-quality ingredients. It’s a testament to the Italian culinary philosophy that less is often more. The dish relies on just a handful of components:

* **Spaghetti:** The foundation of the dish. While some variations use other pasta shapes, spaghetti is the traditional and most widely accepted choice. Look for a high-quality brand made with durum wheat semolina for the best texture and flavor.
* **Zucchini:** The star of the show! Thinly sliced and fried to golden perfection, zucchini provides a delicate sweetness and a creamy texture that is the hallmark of Nerano.
* **Provolone del Monaco:** This semi-hard cheese, native to the Campania region of Italy, is the secret weapon. It has a slightly tangy, buttery flavor that melts beautifully and contributes significantly to the dish’s signature richness. Finding authentic Provolone del Monaco outside of Italy can be challenging; in a pinch, you can substitute with a high-quality provolone or caciocavallo.
* **Parmesan Cheese:** While some purists might scoff, a grating of Parmesan adds a welcome salty and umami dimension. Use freshly grated Parmigiano-Reggiano for the best results.
* **Fresh Basil:** A generous handful of fresh basil leaves, added at the very end, provides a bright, aromatic counterpoint to the richness of the cheese and zucchini.
* **Olive Oil:** Extra virgin olive oil, preferably from Italy, is crucial for frying the zucchini and adding a final flourish of flavor.
* **Butter:** A knob of butter, added at the end with the pasta water, helps to emulsify the sauce and create a silky-smooth consistency.
* **Salt and Pepper:** Seasoning is key! Don’t be afraid to taste and adjust as needed.

## The History: A Dish Born from Simplicity and Scarcity

The origins of Spaghetti Alla Nerano are shrouded in a bit of mystery, but the most common story attributes its creation to a restaurant called Maria Grazia in the small village of Nerano, located on the tip of the Sorrentine Peninsula. In the aftermath of World War II, ingredients were scarce. The resourceful cooks at Maria Grazia used what was readily available – zucchini from local gardens, the local Provolone del Monaco cheese, and simple pantry staples – to create a dish that was both satisfying and delicious.

The dish quickly gained popularity among locals and tourists alike. Its simplicity and the freshness of its ingredients resonated with people seeking comfort and flavor in a time of hardship. Over the years, Spaghetti Alla Nerano has evolved, with variations appearing in restaurants throughout the region. However, the core elements – zucchini, Provolone del Monaco, and spaghetti – remain the same.

## The Stanley Tucci Effect: Nerano Goes Global

While Spaghetti Alla Nerano was already a beloved dish in Italy, it was Stanley Tucci’s passionate portrayal of it on his CNN show “Searching for Italy” that catapulted it to international fame. Tucci’s genuine enthusiasm for the dish, combined with his eloquent descriptions of its flavors and the beauty of the Italian coastline, inspired countless viewers to seek it out – either by traveling to Italy or attempting to recreate it at home. His endorsement solidified its place as a must-try Italian culinary experience.

## The Secrets to Nerano Success: Tips and Tricks

While the ingredient list for Spaghetti Alla Nerano is short and sweet, achieving that perfect balance of flavors and textures requires attention to detail. Here are some key tips to help you nail it:

* **Zucchini Preparation is Key:** The way you prepare the zucchini is crucial. Thinly slice it – ideally with a mandoline – to ensure it cooks evenly and becomes tender. The thickness should be approximately 1/8 inch.
* **Frying the Zucchini:** Don’t overcrowd the pan when frying the zucchini. Work in batches to maintain the oil temperature and ensure the zucchini browns evenly. Aim for a golden-brown color, but avoid burning.
* **The Right Cheese:** Provolone del Monaco is the authentic choice, but if you can’t find it, a high-quality provolone or caciocavallo will work. Avoid using pre-shredded cheese, as it doesn’t melt as well.
* **Pasta Water is Your Friend:** Save the pasta water! It’s essential for creating a creamy, emulsified sauce. The starch in the pasta water helps to bind the cheese, zucchini, and oil together.
* **Don’t Overcook the Pasta:** Cook the spaghetti al dente – slightly firm to the bite. It will continue to cook in the sauce, so you want to avoid it becoming mushy.
* **Emulsify, Emulsify, Emulsify:** The key to a creamy, luscious sauce is proper emulsification. Vigorously stir the pasta, zucchini, cheese, and pasta water together until the sauce comes together and coats the pasta evenly.
* **Fresh Basil is a Must:** Don’t skip the fresh basil! It adds a burst of freshness that complements the richness of the cheese and zucchini.
* **Taste and Adjust:** Taste the dish as you go and adjust the seasoning as needed. You may need to add more salt, pepper, or cheese to achieve the perfect balance of flavors.

## Recipe: Spaghetti Alla Nerano (Stanley Tucci Inspired)

Now, let’s get to the heart of the matter: the recipe! This recipe is inspired by Stanley Tucci’s enthusiasm for the dish and aims to capture the authentic flavors of Spaghetti Alla Nerano.

**Yields:** 4 servings
**Prep time:** 20 minutes
**Cook time:** 25 minutes

**Ingredients:**

* 1 pound spaghetti
* 4 medium zucchini, thinly sliced (approximately 1/8 inch thick)
* 1 cup Provolone del Monaco cheese, grated (or high-quality provolone or caciocavallo)
* 1/2 cup Parmesan cheese, grated
* 1/2 cup extra virgin olive oil, plus more for drizzling
* 2 tablespoons butter
* 1/4 cup fresh basil leaves, roughly chopped
* Salt and freshly ground black pepper to taste
* Optional: 1 clove garlic, minced (for a hint of garlic flavor)

**Equipment**
* Large pot
* Large skillet or frying pan
* Slotted spoon or spider
* Large mixing bowl

**Instructions**

**Get Started:**

1. **Prepare the Zucchini:** Wash and dry the zucchini. Using a mandoline or a sharp knife, thinly slice the zucchini into rounds approximately 1/8 inch thick. Set aside.

2. **Grate the Cheese:** Grate the Provolone del Monaco (or your chosen substitute) and Parmesan cheese. Keep them separate.

3. **Chop the Basil:** Roughly chop the fresh basil leaves. Set aside.

**Cook the Zucchini:**

4. **Heat the Olive Oil:** In a large skillet or frying pan, heat the 1/2 cup of extra virgin olive oil over medium heat. If using garlic, add the minced garlic to the oil and sauté for about 30 seconds until fragrant. Be careful not to burn the garlic.

5. **Fry the Zucchini:** Working in batches, add the zucchini slices to the hot oil in a single layer. Avoid overcrowding the pan. Fry the zucchini for 2-3 minutes per side, or until golden brown and tender. Use a slotted spoon or spider to remove the zucchini from the pan and place it on a plate lined with paper towels to drain excess oil. Season lightly with salt.

**Cook the Pasta:**

6. **Cook the Spaghetti:** While the zucchini is frying, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Reserve about 1 cup of the pasta water before draining.

**Assemble the Dish:**

7. **Combine the Zucchini and Pasta:** Transfer the cooked spaghetti to the skillet with the fried zucchini (remove most of the frying oil, leaving only a thin coating in the pan). Alternatively, you can transfer the zucchini to a large mixing bowl and add the spaghetti to the bowl.

8. **Add Cheese and Pasta Water:** Add the grated Provolone del Monaco (or your chosen substitute) and Parmesan cheese to the pasta and zucchini. Add about 1/2 cup of the reserved pasta water to the pan (or bowl). The heat from the pasta and water will help melt the cheese.

9. **Emulsify the Sauce:** Vigorously stir the pasta, zucchini, cheese, and pasta water together until the cheese melts and a creamy sauce forms. Add the butter and continue to stir until the butter is melted and incorporated. If the sauce seems too thick, add more pasta water, a tablespoon at a time, until you reach your desired consistency.

10. **Season and Serve:** Season the dish with salt and freshly ground black pepper to taste. Add most of the chopped fresh basil leaves, reserving a few for garnish. Toss to combine.

11. **Serve Immediately:** Serve the Spaghetti Alla Nerano immediately in warmed bowls. Drizzle with a little extra virgin olive oil and garnish with the remaining fresh basil leaves.

**Variations and Additions:**

* **Lemon Zest:** Add a teaspoon of lemon zest to the sauce for a bright, citrusy flavor.
* **Red Pepper Flakes:** Add a pinch of red pepper flakes for a touch of heat.
* **Garlic:** While the classic recipe doesn’t typically include garlic, you can sauté a clove of minced garlic in the olive oil before frying the zucchini for a subtle garlic flavor.
* **Other Vegetables:** You can add other vegetables, such as cherry tomatoes or bell peppers, to the dish. Sauté them alongside the zucchini.

**Tips for Success:**

* **Use High-Quality Ingredients:** The quality of your ingredients will directly impact the flavor of the dish. Use the best quality olive oil, cheese, and pasta that you can find.
* **Don’t Overcrowd the Pan:** When frying the zucchini, work in batches to avoid overcrowding the pan. Overcrowding will lower the oil temperature and result in soggy zucchini.
* **Don’t Overcook the Pasta:** Cook the spaghetti al dente to prevent it from becoming mushy.
* **Emulsify the Sauce Properly:** The key to a creamy sauce is proper emulsification. Stir the pasta, zucchini, cheese, and pasta water together vigorously until the sauce comes together and coats the pasta evenly.
* **Serve Immediately:** Spaghetti Alla Nerano is best served immediately while the sauce is still creamy and the pasta is hot.

## Enjoy Your Stanley Tucci Inspired Nerano!

Spaghetti Alla Nerano is more than just a pasta dish; it’s an experience. It’s a taste of the Italian coast, a celebration of fresh ingredients, and a testament to the power of simple cooking. With this recipe and these tips, you can recreate this magic in your own kitchen and enjoy a truly unforgettable meal. Buon appetito!

This dish is perfect for a weeknight dinner, a special occasion, or any time you’re craving a taste of Italy. Serve it with a crisp white wine and a simple salad for a complete and satisfying meal. And don’t forget to share it with friends and family! After all, food is best enjoyed in good company.

So, go ahead and give this recipe a try. You might just find yourself falling in love with Spaghetti Alla Nerano, just like Stanley Tucci did. And who knows, maybe one day you’ll even find yourself searching for Italy yourself, one delicious dish at a time.

Remember to adjust the recipe to your own preferences and experiment with different variations. The most important thing is to have fun and enjoy the process of cooking and eating! This is a dish that is meant to be shared and enjoyed, so gather your loved ones, pour a glass of wine, and prepare to be transported to the beautiful Amalfi Coast.

This recipe is a starting point, a guide to help you create your own version of Spaghetti Alla Nerano. Don’t be afraid to experiment with different cheeses, vegetables, and seasonings to find what you like best. The possibilities are endless! Just remember to use high-quality ingredients and to cook with love, and you’re sure to create a dish that is both delicious and memorable.

And finally, don’t forget to take a picture of your creation and share it on social media using the hashtag #SpaghettiAllaNerano. We’d love to see your take on this classic Italian dish!