There are dishes that arrive at the table like a small revelation: simple ingredients, straightforward technique, and a result that feels timeless. Spaghetti alla Nerano (Stanley Tucci Zucchini Pasta) is one of those recipes. Originating on the Amalfi Coast, it’s a celebration of zucchini at its very best — tender, golden fried ribbons mingling with pasta, fragrant basil, and a luxuriously melty combination of provolone del Monaco and Parmesan. The version that follows is written with care so you’ll achieve that silky, saucy finish every time.

This recipe relies on a few key ideas: thinly sliced zucchini fried until soft and slightly crisp, plenty of fresh basil for brightness, and a cheese emulsion that coats the pasta like a creamy cloak without using cream. The ingredient list is modest and pantry-friendly, but the textures and flavors are layered. Read through the full method before starting so you can time the frying and pasta perfectly — the reserved pasta water is the secret to bringing everything together.

Ingredients

▢4-6 cups sunflower oil, for frying
▢8 cups zucchini, about 6 medium zucchini
▢fresh basil leaves
▢2 tablespoons extra virgin olive oil
▢2 tablespoons unsalted butter
▢2 cloves garlic
▢16 ounces spaghetti noodles, uncooked
▢2 cups pasta water, reserved after cooking the spaghetti
▢8 ounces provolone del Monaco, shredded
▢1 cup parmesan, grated
▢salt and pepper, to taste

About the Ingredients

Pick zucchini that are medium in size — about six medium zucchini yield roughly 8 cups when sliced. Smaller zucchini are more tender and have fewer large seeds, which is ideal for frying. The provolone del Monaco brings a slightly sweet, savory richness and melts beautifully; if you cannot find it, a good-quality mild provolone that melts well will work. Use freshly grated Parmesan for the best texture and flavor. The sunflower oil is used for frying because it has a neutral flavor and a high smoke point.

Equipment

Large pot for boiling pasta
Wide skillet or frying pan for zucchini
Slotted spoon or spider for removing zucchini
Pasta fork or tongs
Large mixing bowl or shallow serving dish for tossing pasta and sauce
Box grater for cheeses

Make-Ahead and Serving Tips

Fried zucchini are best used almost immediately; they can become less crisp as they sit. If you need to prepare in stages, fry the zucchini up to an hour ahead and keep them loosely covered at room temperature. Cook the pasta and finish the sauce just before serving so the cheese emulsifies with the hot pasta water and creates that silky coating. Serve with extra grated Parmesan and torn basil leaves for garnish.

Step-by-Step Instructions

The directions below have been rewritten into clear, step-by-step instructions. Follow them in order and keep the ingredient list nearby — the amounts given there are the ones to use.

Prep the zucchini. Wash the zucchini and trim the ends. Using a mandoline or a sharp knife, slice the zucchini into thin rounds, about 1/8-inch thick. Transfer the slices to a large bowl and pat them dry with a clean kitchen towel or paper towels to remove excess moisture; this helps reduce splattering when frying.
Heat the oil for frying. Pour 4 to 6 cups of sunflower oil into a wide skillet or shallow pot; you want enough oil so the zucchini slices can float freely when frying. Heat the oil over medium-high heat until it reaches about 350°F (175°C) or until a small piece of zucchini sizzles and browns within a few seconds when added.
Fry the zucchini in batches. Fry the zucchini slices in batches so they don’t overcrowd the pan. Add a handful of slices to the hot oil and fry, turning as needed, until they become golden and tender. Use a slotted spoon or spider to remove the fried zucchini and transfer them to a plate lined with paper towels to drain. Repeat until all zucchini slices are fried. Keep the fried zucchini loosely covered; you want them ready for the final toss.
Bring a large pot of salted water to a boil and cook the spaghetti. While frying the zucchini, bring a large pot of water to a rolling boil and salt it generously. Add 16 ounces of spaghetti and cook until al dente according to package instructions. Before draining, reserve 2 cups of the starchy pasta water, then drain the spaghetti.
Sauté the garlic and wilt some zucchini. In a large skillet or sauté pan (clean and dry of excess oil), warm 2 tablespoons of extra virgin olive oil and 2 tablespoons of unsalted butter over medium heat. Add 2 cloves of garlic, thinly sliced or minced, and cook until fragrant and just starting to color, about 30 to 60 seconds. Add about half of the fried zucchini to the pan and gently warm them for a minute or two, allowing the garlic-scented butter and oil to coat the zucchini. This step brings a little fond into the pan and helps infuse the fried zucchini with more flavor.
Combine pasta, zucchini, and cheese off the heat. Turn off the heat under the skillet. Add the drained spaghetti to the pan with the warmed zucchini. Immediately sprinkle the shredded 8 ounces provolone del Monaco and 1 cup grated Parmesan over the pasta and zucchini. Begin tossing or stirring vigorously to combine; the residual heat and the cheese will start to melt.
Add reserved pasta water to create a sauce. Slowly add the reserved 2 cups of pasta water, a little at a time, while tossing the pasta. The starchy water will help the cheeses emulsify with the fats from the butter and olive oil to create a silky sauce that coats the spaghetti. Use as much of the 2 cups as needed to reach a luscious, saucy consistency — you may not need every drop, but add enough so the cheeses melt completely and bind to the noodles.
Finish with the remaining fried zucchini and basil. Gently fold in the remaining fried zucchini slices so some pieces keep their crisp edges. Tear fresh basil leaves and scatter them into the pasta, tossing once or twice to distribute the herb. Season with salt and freshly ground black pepper to taste. Taste and adjust the seasoning, remembering that Parmesan is salty, so go slowly.
Plate and serve immediately. Transfer the pasta to warmed bowls or a large serving platter. Garnish with additional grated Parmesan and a few whole basil leaves for color and fragrance. Serve at once so the textures — silky sauce, tender spaghetti, and pockets of soft yet slightly crisp zucchini — are at their best.

Notes and Troubleshooting

– If your cheese isn’t melting smoothly, reduce heat and add a splash more reserved pasta water while stirring vigorously; the starchy water is essential for a smooth emulsion.
– Avoid overcrowding the fryer; crowded zucchini steam rather than crisp. Fry in batches for best results.
– If the pasta seems dry after adding cheeses, add a bit more hot pasta water, 1 tablespoon at a time, until the desired silkiness is reached.
– For a brighter finish, tear several basil leaves and stir them in just before serving rather than chopping them; tearing releases essential oils without bruising the herb.

Flavor Variations

Keep this recipe close to the original for the true Spaghetti alla Nerano (Stanley Tucci Zucchini Pasta) experience, but here are a few subtle ways to tailor it:

Smaller zucchini: Swap in smaller summer squash for a slightly sweeter profile.
Cheese blend: If provolone del Monaco is hard to source, combine mild provolone with a bit more Parmesan for a similar melt and tang.
Olive oil finish: Drizzle a little extra virgin olive oil over the plated pasta for richness and shine right before serving.

Why This Works

This dish is a lesson in balance. The frying step adds a depth of flavor and slightly caramelized edges to the zucchini, while the reserved pasta water creates an emulsified sauce with the cheeses and fats. The basil provides aromatic lift. There’s no heavy cream here — the sauce is built from technique rather than an added dairy thickener, which is why it tastes so pure and satisfying.

Final Thoughts

Spaghetti alla Nerano (Stanley Tucci Zucchini Pasta) is an elegant, comforting plate that proves how transformative simple produce can be when treated with respect. The next time zucchini is abundant at the market or in your garden, give this recipe a try. With just a bit of oil, a handful of cheese, and very little fuss, you’ll be rewarded with a pasta that feels like a sunlit evening on the coast: bright, rich, and utterly memorable.

Ready to cook? Gather your zucchini, heat the oil, and enjoy the quiet alchemy that turns humble ingredients into something special.

Spaghetti alla Nerano (Stanley Tucci Zucchini Pasta)

A creamy, cheesy zucchini pasta where fried zucchini, provolone, and Parmesan create a silky sauce coating spaghetti.

Print Recipe Pin Recipe

Prep Time 40

Cook Time 20

Total Time 1

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

4-6 cups sunflower oil for frying
8 cups zucchini (about 6 medium) sliced 1/8-inch thick
fresh basil leaves
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
2 cloves garlic smashed
16 ounces spaghetti noodles uncooked
2 cups pasta cooking water reserved after cooking spaghetti
8 ounces provolone del Monaco shredded
1 cup Parmesan grated
salt and pepper to taste

Equipment

large saucepan or Dutch oven
large pot for pasta
large frying pan or deep pot for oil
spider or slotted spoon
baking sheet lined with paper towels
Wooden Spoon
Knife and cutting board

Method

Pour 4–6 cups sunflower oil into a large, deep frying pan or pot and heat over medium-high until it reaches about 350°F (use a thermometer) or is shimmering.
Slice the zucchini crosswise into 1/8-inch-thick medallions and spread a small handful of basil leaves on a paper-towel-lined baking sheet; set the sheet nearby.
Fry the zucchini in batches so the oil temperature stays hot, about 1½–2 minutes per batch, until lightly golden and beginning to crisp but not browned into chips.
Use a spider or slotted spoon to transfer fried zucchini to the prepared baking sheet to drain and cool. Repeat until all zucchini is fried.
Once cooled to room temperature, cover the baking sheet and refrigerate the zucchini for at least 3 hours or overnight.
Bring a large pot of salted water to a rolling boil and cook the spaghetti until al dente according to package directions. Before draining, reserve 2 cups of the pasta cooking water, then drain the pasta.
Warm a large saucepan or Dutch oven over medium and add 2 tablespoons olive oil and 2 tablespoons butter with the smashed garlic and a sprig of basil; when butter is melted and fragrant, remove and discard the garlic and basil.
Add the fried, cooled zucchini to the pan and cook over medium–low for 4–5 minutes, mashing with a wooden spoon to your desired texture; add a few splashes of reserved pasta water to keep it moist and continue cooking briefly if you want it very soft.
Add the drained spaghetti and 1 cup of the reserved pasta water to the pan and toss to combine and coat the pasta with the zucchini mixture.
Stir in the shredded provolone and grated Parmesan, mixing until the cheeses melt into a smooth, creamy sauce; add more reserved pasta water as needed to reach desired creaminess.
Season with salt and pepper to taste and serve immediately.