Food has a remarkable way of reflecting diverse cultures through just a handful of ingredients. It’s fascinating how unique flavors can connect us, especially when we prepare meals for loved ones. During these times when travel is limited, I’ve found solace in cooking, allowing food to transport me to different places.
For the past few weeks, I’ve dedicated my Sunday nights to watching Stanley Tucci’s show on Searching for Italy. This delightful series has ignited my wanderlust, offering a glimpse into the culinary heart of Italy. Tucci’s exploration of various regions showcases both well-known and hidden culinary gems, revealing what makes Italian cuisine so enchanting.
Inspired by his adventures, I eagerly sought out recipes to recreate classic dishes at home. The first one that caught my attention was Spaghetti alla Nerano.
This is the dish Tucci learns to prepare at Lo Scoglio on the Amalfi Coast, and I can't wait for the day I can visit Italy myself.
Before I get sidetracked into a full review of the show, let’s focus on this dish. One of the key takeaways from Searching for Italy is the power of simple ingredients when treated with care. The love and attention put into cooking can transform a meal. Often, we hurry through dinner preparations, missing the joy of the cooking process, and I want to be more mindful about that.
As I researched pasta dishes, I stumbled upon a column by Emiko Davies, who has spent years in Italy and shares insights about this dish. “This pasta is a testament to how small Italian towns boast their own specialties, showcasing the traits of their regions.” The dish, originally created in 1952 by Maria Grazia in Nerano, has become a beloved staple.
Now, let’s get to making this dish. My take on it may differ from the authentic version, but I did my best to stay true to the essence.
Due to its simplicity, technique is crucial. Even on the show, Tucci and the chef discuss how their home attempts never quite measure up to the restaurant’s. The sliced zucchini must be fried in ample oil until crispy, then cooled overnight to soften. The next day, it’s combined with spaghetti, butter, and cheese. Since I often seek quick dinners, I adapted the method, which is why my version is a bit different.
You’re welcome to try the traditional frying method, but I’ve been sautéing zucchini slices with shallots and garlic until they turn golden. I blend a portion of the zucchini with pasta water and basil to create a sauce, which I mix with the cooked spaghetti and a pat of butter. Even my picky dad enjoyed it!
While it’s not quite like taking a trip to Italy, this pasta dish was a delightful alternative. I’m eager to explore more of Italy’s regional cuisines beyond my usual favorites, like Neapolitan pizza. I’m looking forward to diving into some books, including Tasting Rome, Food of the Italian South, and Bitter Honey.
Remember, cuisine is about more than what meets the eye; it reflects the diversity of regions and local makers. I hope you enjoy this dish as much as I did!
If you love this recipe, feel free to pin it for later!
Prep Time
10 minutes
Cooking Time
15 minutes
Recipe Categories
Ingredients
- 2 zucchini, sliced
- 2 garlic cloves, sliced
- 1 small shallot, sliced
- olive oil
- salt and pepper
- spaghetti
- 1 bunch of basil
- 1/3 cup of freshly grated parmesan, plus more for serving
Instructions
- Slice the zucchini into thin rounds and set aside. Slice the garlic and shallot into thin rounds as well.
- Fill a large pot with water and bring it to a boil. Don’t forget to salt your pasta water!
- While waiting for the water to boil, heat 2-3 tablespoons of olive oil in a large pan over medium heat. Add zucchini and shallots, cooking until the zucchini is slightly colored and shallots become translucent. Add the garlic.
- Once the water is boiling, add a handful of spaghetti, enough for 2-3 servings. Cook according to package instructions.
- When the pasta is cooking, lower the heat on the zucchini. Blend about a quarter of the zucchini with half a cup of pasta water, basil, and a pinch of salt and pepper. Pulse until mixed but not completely smooth. Set aside.
- Drain the pasta, saving about half a cup of pasta water in case you need it. Add the spaghetti to the pan with zucchini, then mix in the parmesan and blended zucchini sauce.
- Toss everything together.
- Serve warm, garnishing with extra salt, pepper, parmesan, and basil to taste.
