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Spaghetti alla Nerano is an unforgettable pasta dish packed with flavor! It has a rich and creamy zucchini sauce infused with garlic, fresh basil, and melted cheese.

Zucchini is the star of so many delicious recipes! Try my fried zucchini, this one pan chicken and zucchini, or this easy skillet dinner!

Close view of a pile of spaghetti alla Nerano in a white bowl garnished with fresh basil.

Why You’ll Love This Pasta

  • Big on Flavor: The flavor profiles of this dish are simple yet incredible! You won’t believe how much flavor it has. The zucchini and basil really adds depth to the pasta and creates an unforgettable recipe.
  • Unique Show Stopper: This recipe is so unique! From the way it’s prepared, to the flavors it creates. The secret is in the fried zucchini and I can’t wait for you to try it!

What is Spaghetti alla Nerano?

Spaghetti alla Nerano was created in the small village of Nerano, Italy. It’s also known as, “Stanley Tucci Zucchini Pasta”, after the famous actor discovered his love for this pasta. I LOVE his work, and I LOVE his passion, so I knew I had to recreate this pasta dish at home. And let me tell you, he was right! It’s hard to describe the incredible flavors in this pasta recipe. The fried zucchini infused with fresh basil sets the stage for the creamy zucchini sauce. It’s rich and decandent and finished off with the most incredible pairing of cheeses. I highly recommend the search for the Provolone del Monaco cheese, it’s takes this pasta to the next level!

I love cooking and baking with zucchini because it takes on the flavors within each recipe! You have to try my cheesy zucchini rice, this bread, or our favorite zucchini bars with brown butter frosting! You’ll love them all!

Ingredients Needed

You’ll love the simple ingredients in this Stanley Tucci pasta recipe! Most items you probably already have in your fridge or pantry. It’s a perfect summertime pasta if you’re lucky to have zucchinin in your garden. Scroll down to the recipe card for exact measurements.

  • Sunflower Oil: Oil for frying the zucchini slices.
  • Zucchini: You’ll need about 8 cups or 6 medium zucchini.
  • Fresh Basil: Fresh basil adds incredible flavor because it infuses into the zucchini.
  • Extra Virgin Olive Oil: Extra virgin is a must in this recipe!
  • Unsalted Butter: I like to use unsalted to control the salt flavor in this pasta.
  • Garlic: Fresh is very important in this recipe.
  • Spaghetti Noodles: Spaghetti noodles are the perfect noodle for this pasta.
  • Pasta Water: Reserve the pasta water after cooking the spaghetti noodles.
  • Provolone del Monaco and Parmesan Cheese: The combination of these melty cheeses take this recipe to the next level!
  • Salt and Pepper: Season to your own liking!
Ingredients labeled to make spaghetti alla Nerano.

How to Make Spaghetti alla Nerano

This Stanley Tucci pasta has a few extra steps, but it is so worth it! My step-by-step instructions and pictures will help you along the way. I like to prepare the zucchini the day before because then the pasta will come together quickly!

First photo of the pasta frying in a skillet.
Second photo of the pasta and basil placed on a sheet pan lined with paper towels.
Third photo of the garlic, butter, oil, and basil added to a hot skillet.
Fourth photo of the chilled fried zucchini added to the skillet.
Fifth photo of the cooked zucchini in a skillet.
Sixth photo of the pasta and pasta water added to the skillet.
Seventh photo of the shredded cheeses added to the pasta.
  1. Fry the Zucchini Slices: Heat the sunflower oil in a shallow pan and fry the sliced zucchini until lightly golden brown.
  2. Refrigerate the Zucchini and Basil Leaves: Remove the fried zucchini from the oil with a spider or large slotted spoon and transfer to a baking sheet lined with paper towels and a few basil leaves. Cover and refrigerate for at least 3 hours.
  3. Heat the Oil, Butter, and Garlic/ Cook the Pasta: Heat the olive oil, butter, and garlic cloves after smashing them open with the flat side of a knife, and a sprig of basil over medium heat until fragrant. Meanwhile, cook and drain the spaghetti according to the package, reserving 2 cups of pasta water for later.
  4. Add the Zucchini to the Skillet: Remove the garlic and basil before adding the zucchini to the pan.
  5. Cook and Mash the Zucchini: Cook over medium-low heat for 4-5 minutes, mashing the zucchini up as it cooks.
  6. Add the Pasta and 1 Cup Reserved Pasta Water: Add the pasta and 1 cup of pasta water to the pan. Stir until it fully coats the zucchini.
  7. Stir in Cheeses and Remaining Pasta Water: Add the provolone and parmesan cheese then stir until they melt. Stir in as much of the remaining pasta water as needed until the sauce is smooth and creamy then add salt and pepper to taste.

Spaghetti alla Nerano Tips

I have lots of tips to ensure your pasta turns out perfectly!

  • Oil: You don’t have to use sunflower oil to fry the zucchini. You can use oil with a high smoke point and neutral flavor, such as canola, vegetable, grape seed, or peanut oil. 
  • Zucchini: Do I need 8 cups of zucchini? For the full impact of flavor, use 2 cups of zucchini per serving for this recipe. It seems like a lot, but it cooks down quite a bit. All that zucchini packs in the flavor for this delicious Spaghetti alla Nerano!
  • Don’t Use Frozen Zucchini: DO NOT use frozen zucchini for this recipe. Defrosted zucchini is too wet to be fried and that’s an essential part of this recipe.
  • Cheese Substitutions: If you can find it, use Provolone del Monaco! It is the traditional provolone used in spaghetti alla Nerano, but it is not always easy to find. If you can’t find provolone del Monaco then use caciocavallo cheese, this is a great substitute. You can also use pecorino romano cheese OR 8 ounces of high-quality mild provolone. 
  • Avoid Pre-Shredded Cheese: Avoid using pre-shredded cheese. It is coated with starch to keep it from sticking together. This prevents it from melting nicely in sauces. 
  • Don’t Skip the Pasta Water: Pasta water has leftover starch from the cooked pasta that acts as a thickener for the sauce. It also helps the cheese emulsify into the sauce and prevent it from splitting.
  • Puree the Sauce: If you’d like a completely smooth sauce, the zucchini can be pureed in a blender or food processor after it cooks in olive oil and butter. Add the puree back to the pan and add the pasta. Continue as directed.

Top view of the spaghetti alla Nerano in a skillet.

Storing and Reheating Leftovers

Here are my tips for storing and reheating leftover pasta! I also have tips for preparing the fried zucchini in advance to make it easier!

  1. In the Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 5 days.
  2. To Reheat: I like to save a cup or so of extra pasta water so I can add a splash or two when reheating it. The starchy pasta water helps to thin out the sauce, but not separate it. Reheat in 20-30 second increments in the microwave, stirring between each increment. Add more pasta water a teaspoon or two at a time as needed. 
  3. Prepare Zucchini in Advance: You can prep the zucchini and fry it up to 3 days in advance. Keep it refrigerated in an airtight container until you are ready to finish preparing the pasta.

Close view of the spaghetti alla Nerano in a skillet garnished with fresh basil leaves.

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  • Add the sunflower oil to a large saucepan or Dutch oven and heat over medium-high heat until it reaches 350 degrees Fahrenheit.

  • Meanwhile, slice the zucchinis into ⅛-inch thick medallions. Line a large baking sheet with several paper towels, spread a small handful of fresh basil leaves on the paper towels, and set aside.

  • When the oil reaches frying temperature, fry the zucchini for about 2 minutes, until they are lightly golden and beginning to crisp up, but not fried into chips. It’s best to do this in batches so you don’t overcrowd the pan and cause the oil temperature to drop too low.

  • Remove the fried zucchini from the oil with a spider or large slotted spoon and transfer to the prepared baking sheet.

  • Once all the zucchini has been fried and cooled to room temperature, cover the pan and refrigerate it overnight, or for at least 3 hours.

  • Bring a large pot of water to a rolling boil and cook your pasta until al dente. Before you strain the pasta, reserve 2 cups of the pasta water for later. Strain the noodles and set aside.

  • Heat a large saucepan or Dutch oven over medium heat and add the olive oil, butter, and garlic cloves after smashing them open with the flat side of a knife, and a sprig of basil. Once the butter is melted and bubbling and the garlic is fragrant, remove the garlic and basil from the pan and add the zucchini.

  • Cook the zucchini over medium-low heat for 4-5 minutes. Use a wooden spoon to mash them up as much as you would like. Add a few splashes of the pasta water to help keep it moistened. If you want the zucchini completely mashed, you can cook it for a few minutes more to allow it to soften further and break down.

  • Add the pasta and 1 cup of pasta water to the pan and stir until it is fully coated in the zucchini. Add the provolone and parmesan cheese and stir until they are melted. Stir in as much of the remaining pasta water needed until the sauce is smooth and creamy, then add salt and pepper to taste. Serve immediately.

Calories: 874kcalCarbohydrates: 95gProtein: 41gFat: 37gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 0.2gCholesterol: 71mgSodium: 841mgPotassium: 1009mgFiber: 6gSugar: 10gVitamin A: 1365IUVitamin C: 45mgCalcium: 793mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.



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