@dannylovespasta: Stanley Tucci knows what he’s talking about!! This dish is called Spaghetti alla Nerano - I usually think of zucchini as being pretty mild and bland, but this method brings out so much flavor. Check out the recipe below, adapted from Lo Scoglio in Nerano, Italy: 1. Heat 1 cup of a neutral oil in a pot. Slice 3 medium zucchini into thin rounds using a knife or mandoline slicer. Add the zucchini to the hot oil (you may need to do this in several batches) and cook until it turns golden brown. Remove the zucchini from the oil and place on a paper towel to cool. For the next texture, let the zucchini rest for at least two hours to soften. You can also make the zucchini a day before and let it rest in the fridge overnight. 2. Bring a pot of salted water to a boil and add 8 oz (half a box) of spaghetti. When it is al dente, reserve about a cup of pasta water and drain the rest. 3. Heat the zucchini in a large skillet or frying pan over medium heat along with about 1/4 cup of the pasta water. Add a pinch of salt and pepper. 4. Add the spaghetti to the zucchini along with 2 tbsp butter. Remove the pan from the heat and add about 3/4 cup grated Parmesan along with another spoonful of pasta water. Mix the ingredients together until the cheese melts and thickens into a sauce. You will likely need to add more pasta water or cheese until you reach your desired consistency. Serve with basil.

Danny Loves Pasta

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Thursday 22 May 2025 19:44:42 GMT