There’s something magical about the way garlic infuses olive oil while sizzling in a pan, creating a backdrop for the tender courgettes that follow. This Spaghetti Alla Nerano, celebrated as Stanley Tucci’s Favorite Zucchini Pasta, comes together in just around 30 minutes. The reason it works so well is due to the silky texture achieved by blending courgettes into a creamy sauce, making it both satisfying and indulgent without being heavy.
This recipe is perfect for anyone looking to whip up a quick yet impressive meal, especially during the warmer months when zucchini is at its best. It’s an ideal dish for a cozy weeknight dinner or a relaxed gathering with friends. You can easily make the zucchini sauce ahead of time and store it in the fridge for a convenient dinner solution.
Why You’ll Love This Recipe
- The combination of silky pasta and tender courgettes creates a delightful texture.
- It’s incredibly quick to prepare, taking only about 30 minutes.
- The dish is rich and flavorful thanks to the garlic and Parmesan.
- You can easily adjust the quantity to serve a crowd or a single diner.
What You’ll Need
Here’s what you’ll need to create this delicious pasta dish.
For the Pasta
- 250 g spaghetti or bucatini
For the Sauce
- 1 garlic clove
- 1 generous glug of olive oil
- 2 courgettes, sliced into very thin rounds
- Salt and pepper
For Serving
- 80 g Parmesan, grated
- 1 knob unsalted butter, cold
Use zucchini (courgette) or any seasonal squash as a substitute.
Substitutions & Swaps
- Use gluten-free pasta for a gluten-free option.
- Swap Parmesan with Pecorino for a different flavor.
- Replace butter with olive oil for a dairy-free version.
- Fresh herbs can add an extra dimension of flavor.
How to Make It
Follow these simple steps to create a delicious Spaghetti Alla Nerano.
Boil the Water
Put a large pot of water on to boil for the spaghetti.
Sizzle the Garlic
In a pan over medium-high heat, add the garlic clove and olive oil so the mixture sizzles, infusing the oil. When the garlic is just golden, remove it and add the courgette rounds. Toss every now and then, letting them fry until tender but not brown.
Cook the Spaghetti
In the meantime, add salt to the boiling water, then place the spaghetti in the pot.
Prepare the Courgette
Drain the courgettes on paper towels and season with a pinch of salt and some freshly ground pepper. Keep warm. Blend about a third of the courgette and about 60 ml (1/3 cup) of pasta water until smooth. Set aside.
Combine the Ingredients
When the spaghetti is al dente (about 1 minute before the suggested cooking time), drain and save about 1/2 cup of the cooking water. Return the spaghetti to the pan and toss it with the courgette purée, grated cheese, fried courgette, and cold knob of butter. Quickly toss using tongs or a spatula, adding pasta water as needed until the desired silky texture is achieved.
Serve
Scoop into bowls, top with a little more Parmesan, and serve immediately.
How to Store It
Fridge: Up to 3 days in an airtight container.
Freezer: No, the texture changes when frozen.
Reheat: Gently in a pan over low heat, adding water as needed for moisture.
Tips for Best Results
- Ensure the garlic is golden but not burnt for the best flavor.
- Thinly slice the courgettes to ensure they cook quickly and evenly.
- Use freshly grated Parmesan for optimal creaminess and taste.
- Toss the pasta quickly after adding the sauce to achieve a silky finish.
Serving Suggestions
- Pair with a light salad for a balanced meal.
- Serve with garlic bread for a comforting dinner.
- Great for a summer gathering as a main or side dish.
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