Creamy Spaghetti alla Nerano (Fried Zucchini Pasta)

By: Stephanie

4 Comments

Posted: 05/22/24 Updated: 05/03/24

The fried zucchini pasta made famous by Stanley Tucci – Spaghetti alla Nerano! Frying zucchini adds a delicious caramelized flavor that pairs beautifully with pasta. I take it a step further by blending the fried veggies into a creamy basil sauce that coats al dente spaghetti. Serve with more zucchini and grated cheese for a fantastic vegetarian summer pasta dish.

Spaghetti alla Nerano is an Italian pasta dish made famous by Stanley Tucci on his show Searching for Italy (I’m a big fan!). He raved about the simple pairing of al dente noodles and deeply caramelized, fried zucchini – so I had to give it a try. 

Locals in Nerano, a tiny village on the Amalfi coast, have been enjoying this legendary dish since Maria Grazia first created it in the 1950s. Her restaurant served this humble recipe to showcase tender seasonal zucchini. It’s still a fantastic way to celebrate one of the summer’s star ingredients! 

The idea of frying zucchini definitely felt like a hassle at first. But let me tell you—it truly does make all the difference. Frying instantly elevates the taste of fresh summer zucchini, giving it a deeply caramelized flavor. 

I’ve taken Maria’s recipe a step further by blending half the fried zucchini into an ultra

creamy sauce made with fresh basil, olive oil, and pasta water. It’s super smooth and flavorful for only 5 ingredients (and no cream!). Toss with al dente spaghetti and more zucchini for a vegetarian dinner that deserves all the hype.

Why This Fried Zucchini Pasta Recipe Works

• Frying zucchini adds an extra depth of flavor. This step is what makes spaghetti alla Nerano so special! The richly caramelized flavor is worth the effort.
• The sauce is ultra creamy and silky smooth. Fried zucchini, basil, olive oil, and pasta water make the coziest, creamiest zucchini pasta sauce in your blender—no cream required!
• You only need 9 ingredients! Like most Italian pasta dishes, this recipe is all about simplicity. Using in-season summer zucchini and basil makes all the difference. 

Spaghetti alla Nerano Ingredients 

This is the perfect pasta recipe for using up all the seasonally grown zucchini and basil from your garden! Making this recipe in the summer will always yield the best results.

Here are the spaghetti alla Nerano main ingredients: 

• Summer zucchini – In season zucchini has the best delicate texture and slightly sweet flavor. I like to use smaller zucchini because the flavor is more concentrated and the pieces fry up faster. Be sure to slice the squash into rounds for easy frying.
• Fresh basil – Another summertime staple! Since you’ll be blending the sauce, feel free to use both the leaves and tender stems.
• Oil – You’ll need a neutral oil (like vegetable oil) for frying the zucchini. A high-quality extra-virgin olive oil helps form the creamy zucchini pasta sauce.
• Garlic – For a burst of aromatic flavor!
• Spaghetti – Whether using dried or fresh pasta, just be sure to cook to al dente. Fresh pasta will cook up much faster!
• Pasta water – Remember to save some starchy pasta water after cooking the spaghetti! Its starches help create a silky-smooth zucchini pasta sauce (without the use of cream).
• Pecorino Romano – A handful of grated cheese tightens up the creamy zucchini sauce to bring the whole dish together. You can also use Parmesan if you prefer.

How to Make Spaghetti alla Nerano (With a Creamy Zucchini Sauce!) 

My spaghetti alla Nerano  recipe is a twist on Stanley Tucci’s favorite version – adding a creamy zucchini sauce to go with the crispy veggies and spaghetti. It moves pretty quickly, so I encourage you to start by prepping and gathering all your ingredients. Then you can focus on cooking!

Step 1: Boil a pot of water 

Bring a pot of salted water to a boil while you fry up the zucchini. The goal is to time your prep so the pasta and sauce are ready at about the same time. 

Step 2: Fry the zucchini rounds

While you wait for the water to boil , start frying the zucchini. Heat about ½ inch of vegetable oil in a Dutch oven or high-walled skillet. Add the sliced zucchini once the oil reaches 350 degrees F. Use your slotted spoon to shake the zucchini around so the pieces fry evenly (about 8-10 minutes per batch – you may need to work in a few batches!). Once golden brown, remove and place the zucchini on a paper towel-lined plate. 

Step 3: Cook the pasta 

Your pot of water should’ve come to a boil at some point during the zucchini frying. Drop the pasta into the pot once you’re on your final batch of fried zucchini. Then cook to al dente. Important! Be sure to reserve 1 ½ cups of starchy pasta water before draining the noodles. 

Step 4: Blend a creamy zucchini sauce

Add half of the fried zucchini, fresh basil, olive oil, and ½ cup of pasta water to a blender or food processor. Blend until smooth.

Step 5: Toss it all together

Sauté the minced garlic in olive oil in another skillet. Add the rest of the fried zucchini, pouring the creamy sauce over top. Then add the cooked spaghetti, butter, and grated cheese, tossing until the pasta is evenly coated in sauce.  Add another splash of pasta water until you reach the perfect sauce consistency. 

Serving Suggestions

This Italian pasta dish is best enjoyed as is – celebrating summer zucchini’s beautiful, simple flavors. It’s so cozy and satisfying as a vegetarian dinner, but you can also always serve it with some Homemade Meatballs if you’d like a bit more protein. If you’re serving a crowd, add a side of garlic bread and a simple green salad to make it a meal!

If you love this Creamy Spaghetti alla Nerano recipe, be sure to also check out my Creamy Pesto Pasta and Penne alla Vodka – two other simple Italian pasta dishes that readers love!

Did you make this? If you snap a photo, please be sure tag me on Instagram at @girlwiththeironcast or hashtag #girlwiththeironcast so I can see your creations!

4 from 1 vote

Creamy Spaghetti alla Nerano (Fried Zucchini Pasta)

This creamy spaghetti alla Nerano, a twist on an iconic Italian recipe from Nerano in the Amalfi Coast, showcases spaghetti bathed in a luscious sauce crafted from fried zucchini, garlic, olive oil, and a medley of Parmesan cheese. Zucchini, thinly sliced and crisply fried, melds with the pasta, producing a sumptuous sauce bursting with flavor. This straightforward yet delectable pasta is ideal for savoring summer zucchini and fragrant basil.

Prep: 10 minutes mins

Cook: 35 minutes mins

Total: 45 minutes mins

Print SaveSaved! Rate Email

4

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 1 1/2 lbs zucchini (about 4 small or 3 large, sliced thinly )
• ▢ Vegetable oil or neutral frying oil (1 1/2 to 2 cups (enough to coat bottom of pot to shallow fry))
• ▢ 8 oz spaghetti cooked al dente (reserve 1 1/2 cup pasta water)
• ▢ 2 + 1 tbsp olive oil
• ▢ 2 cloves garlic (grated or minced)
• ▢ 1/4 cup packed basil leaves
• ▢ 1 tbsp butter
• ▢ Kosher salt and pepper to taste
• ▢ 1/3 cup parmesan cheese (grated)

Email this Recipe!

Email this recipe to yourself to save for later.

Name *

Email *

Page Title

Page URL

Name

Send it to me!

By submitting this form, you agree to receive emails from Girl with the Iron Cast.

Equipment

• ▢
  1 Lodge Enameled Cast Iron Dutch Oven 
• ▢
  1 Stainless Steel Spider Strainer with Natural Bamboo Handle
• ▢
  1 Deep Fry Thermometer Stainless Steel with Pot Clip

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions

• In a dutch oven or high walled skillet over medium/high, add in the vegetable oil. Depending on the size of your cooking vessel, you will need about 1/2 inch of oil. Allow the temperature to rise to 350°F (use a thermometer to check).
• Bring a large pot of salted water to a boil while you fry the zucchini coins. This will be used to cook the spaghetti in. Wait to start your pasta cooking until you are on your final batch of zucchini frying so the cooked pasta does not sit and overcook/dry out.
• Once the frying oil is to temperature, fry the zucchini in batches. For the size of my vessel I did it in two batches, they can overlap. Fry until zucchini becomes golden brown, during the process agitate them with a utensil so they evenly fry. Each batch took about 8-10 minutes.
• Using a spider strainer or slotted spoon, carefully remove zucchini from the pot and place onto a plate lined with a paper towel to absorb excess oil. Repeat with the remaining batch.
• While your zucchini drains its excess oil, cook your spaghetti to al dente, according to package instructions. Don’t forget to reserve 1 1/2 cups of pasta water before draining your pasta.
• Using a food processor or blender, add: half of the fried zucchini, the basil leaves, 2 tbsp olive oil, and 1/2 cup of pasta water. Blend until fully smooth.
• In a high walled skillet over medium heat, add in 1 tbsp of olive oil and the grated garlic. Sauté for 1 minute until fragrant. Add in the rest of the fried zucchini and pour the creamy zucchini sauce over the top. Mix until all ingredients are incorporated.
• Add in the spaghetti, butter, and the grated cheese. Begin tossing the spaghetti until it becomes covered in sauce, adding pasta water as you’re going along to thin the sauce. Taste and adjust seasoning if necessary.
• Serve immediately while warm and enjoy!

Nutrition Information

Serving: 1, Calories: 382kcal (19%)

© Author: Stephanie