Spaghetti Alla Nerano: Stanley Tucci’s Favourite Courgette Pasta

There’s a moment when the aroma of sizzling garlic and courgettes fills the kitchen, instantly transporting you to a bustling Italian trattoria. Spaghetti Alla Nerano: Stanley Tucci’s Favourite Courgette Pasta is a delightful dish that comes together in about 30 minutes, showcasing the creamy goodness of courgettes wrapped around perfectly cooked pasta. The secret lies in the technique of blending the sautéed courgettes with pasta water for a luscious sauce that clings beautifully to the spaghetti.

This recipe is ideal for busy weeknights when you crave something special without spending hours in the kitchen. It’s perfect for families or anyone looking to impress at a dinner party. If you have any leftover courgettes, they can be prepared in advance and stored in the fridge for a couple of days.

Why You’ll Love This Recipe

• The dish combines silky spaghetti with tender courgettes for a delightful texture.
• Easy to prepare in just 30 minutes, making weeknight dinners a breeze.
• Infusing oil with garlic enhances aroma and flavor.
• The creamy sauce is made without cream, just fresh ingredients.

What You’ll Need

Gather your ingredients to make a remarkable courgette pasta dish.

For the Pasta

• 250 g spaghetti or bucatini

For the Sauce

• 1 garlic clove, whole
• 1 generous glug of olive oil
• 2 courgettes, sliced into very thin rounds
• Salt and pepper to taste
• 80 g Parmesan, grated
• 1 knob unsalted butter, cold

Use fresh courgettes for best flavor and texture.

Substitutions & Swaps

• Bucatini can replace spaghetti.
• Any mild cooking oil for olive oil.
• Nutritional yeast as a vegan Parmesan alternative.
• Butter can be switched for olive oil for a dairy-free version.

How to Make It

Create this delicious pasta dish by following these simple steps.

Boil the Water

Put a large pot of water on to boil for the spaghetti.

Sauté the Garlic

In a pan over medium-high heat, add the garlic clove and olive oil, letting the mixture sizzle to infuse the oil. When just golden, remove the garlic and add the courgette rounds, tossing them until tender but not brown.

Cook the Spaghetti

As the courgettes sauté, add salt to the boiling water and place the spaghetti in the pot. Cook until al dente, about 1 minute before the suggested cooking time on the packet.

Prepare the Courgette Purée

Drain the courgette on paper towels, season with a pinch of salt and freshly ground pepper. Keep warm. Blend about one-third of the courgette with 60 ml (1/3 cup) of pasta water, then set aside.

Combine and Serve

Drain the spaghetti, reserving about 1/2 cup of the pasta water. Return the spaghetti to the pan, tossing it with the courgette purée, grated cheese, fried courgette, and the cold knob of butter. Toss well until silky, adding reserved pasta water as needed. Serve in bowls topped with extra Parmesan.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, the texture doesn’t hold up well.
Reheat: Warm on the stovetop with a splash of pasta water for 3-5 minutes.

Tips for Best Results

• Use a sharp knife for slicing courgettes to achieve thin, even rounds.
• Ensure the pasta water is salty like the sea for maximum flavor.
• Don’t overcook the courgettes; they should remain vibrant and tender.
• Toss quickly after adding the butter for a creamy consistency.

Serving Suggestions

• Serve with a crisp green salad for a light meal.
• Pair with a glass of white wine for an elevated dining experience.
• Great for a summer gathering or family dinner night.