Easy recipe of the week: Stanley Tucci's courgette pasta
“What are we eating today?” It is probably the most asked question in the world. After a day full of hustle and bustle, running from place to place and an overflowing agenda, you really don't feel like spending hours in the kitchen. We understand that. You want to whip up something delicious that isn't just a quick bite, but doesn't take hours either. Because while we all sometimes crave a quick meal, you also don't want to settle for a boring, quickly made meal every day. Luckily, I have something for you! In the Easy Recipes of the Week section, we search every Monday for the fastest, easiest, and tastiest recipes that you can put on the table in no time. This week: Stanley Tucci's zucchini pasta.
If there's someone I like, it's Stanley Tucci. He's such a nice guy. I think he's amazing in every role he plays. My favorites are Nigel in The Devil Wears Prada and Caesar Flickerman in The Hunger Games – but we're not here to talk about Stanley's roles, but about his food. Because that Stanley? He loves food. And specifically Italian food. His passion is so great that he made two travel shows in which he explores Italian cuisine. The whole internet goes crazy when Stanley posts another delicious recipe, so it’s only natural that we want to make it too. With today’s main dish being the “most delicious pasta Stanley has ever eaten”: Spaghetti alla Nerano, or zucchini pasta. This is ready in ten minutes (with some preparation).
The shopping list (for 4 people)
6 zucchinis
Sunflower oil
1 clove of garlic
115 grams of grated cheese (provolone or parmigiano reggiano)
A handful of fresh basil
A lump of butter
Pepper and salt to taste
The preparation
Step 1: Cut the vegetables
You will start with some preparations. Cut your zucchini into thin slices. Do you want garlic with it? Okay, that's not traditional, but it can be done. Chop or crush the clove of garlic into small pieces and store it in a container.
Step 2: Frying
Fry the zucchini briefly in some sunflower oil until they are golden brown or even a little burnt. This can be done in a deep frying pan with a layer of oil or in the deep fryer. Let the pieces drain on a paper towel so that all the oil is absorbed. Let the zucchini rest in a container for a few hours. Or even better: let it sit overnight in the fridge. Before you use the zucchini in your dish, you should pat it dry again with kitchen paper to remove all moisture.
@stanley.tucci Prepping for everybody's favourite… Spaghetti alla Nerano. Dreaming of being at Lo Scoglio. #spaghettiallanerano #recipes #stanleytucci
Step 3: Cook the pasta
Put a pot of water on the stove and cook the pasta according to the instructions on the package. Salt the water and cook the pasta al dente, reserving a cup of pasta water.
Step 4: Heat the zucchini
While the pasta is cooking, reheat the zucchini in the pan. You can add the garlic to fry it.
Step 5: The final steps of the pasta
Once the pasta is ready, we move on to the most fun part: eating. Layer a clean dish or pan with half of the zucchini slices. Add a few tablespoons of cheese and pasta cooking water. Mix this together until the cheese starts to melt. Then add the spaghetti and the rest of the zucchini and cheese. Stir this together until you get a creamy pasta sauce. Is the sauce too thick? Then add more pasta water. Is it too thin? Then add more cheese.
Step 6: Serving
Scoop the pasta onto a large round plate in a nice, circular motion. Sprinkle some fresh basil leaves and pepper on top. Do you want it to be creamier? Then you can add a little butter and stir it through the pasta. Pour a Sauvignon Blanc or Pinot Grigio and plop down comfortably on the couch with your pasta. It takes a little time, but then you really have a pasta on the table in ten minutes.
I’m really hungry now. I can always go for some pasta, so I know what's on the menu tonight. Here you go.
@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 zucchinis 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.
