That Zucchini Spaghetti Stanley Tucci Loves Spaghetti alla Nerano
Ingredients:
14 oz 400g spaghetti
4 medium zucchinis, thinly sliced
1/4 cup extra virgin olive oil
3 oz 85g Provolone del Monaco cheese, grated or Parmesan as a substitute
2 cloves garlic, peeled and crushed
Fresh basil leaves, for garnish
Salt and black pepper, to taste
Instructions:
1 Heat olive oil in a large skillet over medium heat and fry the zucchini slices in batches until golden brown. Drain on paper towels and set aside.
2 In the same skillet, lightly sauté the crushed garlic for flavor, then discard the garlic.
3 Cook the spaghetti in salted boiling water until al dente. Reserve 1 cup of pasta water before draining.
4 Return the fried zucchini to the skillet and mix with a splash of pasta water to create a sauce. Add the cooked spaghetti and toss well.
5 Stir in the grated cheese, adding more pasta water as needed to create a creamy consistency.
6 Season with salt and black pepper to taste. Garnish with fresh basil and serve warm.
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