Stanley Tuccis FAVORITE Spaghetti Alla Nerano Recipe

Want a dinner that feels like a luxury vacation but costs less than a fast-food run? I’m talking about Stanley Tuccis FAVORITE Spaghetti Alla Nerano. It’s my secret weapon for a meal that’s both impressive and incredibly kind to my wallet. If you love creamy pasta dishes, you might also enjoy this spaghetti with spinach and sun-dried tomato cream sauce.

This isn’t just any pasta. It’s a legendary dish from the Amalfi Coast, made famous by Stanley Tucci’s pure joy while eating it. The best part? Its magic comes from humble, affordable ingredients. You don’t need expensive imports to eat like you’re in Italy.

We’re taking the classic and making it work for a smart kitchen. I’ll show you how to get that creamy, dreamy sauce without breaking the bank. Let’s make a pasta that will have everyone asking for seconds.

Recipe Overview

Here’s the quick look at what we’re making. It’s simpler than you think.

• Cuisine: Italian
• Category: Main Course
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4

Why This Recipe Saves You Money

I choose this recipe again and again because it’s a masterclass in budget cooking. Let me break down why it’s so smart for your grocery bill.

The star is zucchini. It’s one of the most affordable vegetables, especially in summer. It bulks up the dish, making it feel generous and complete. You only need a small amount of cheese to create a rich sauce.

The method does the heavy lifting. We fry the zucchini to concentrate its flavor. Then, we use the starchy pasta water to create a creamy emulsion. This trick means you use less cheese and no cream. Every ingredient works hard for you.

My Tips for Smart Shopping on a Budget

Getting the best price starts at the store. A few simple habits keep costs low every time.

Buy zucchini in season. The price can drop by half. If it’s expensive, check the frozen aisle for sliced zucchini. It works perfectly for this. Always choose a block of provolone or cheddar to grate yourself.

Recipe

Stanley Tuccis FAVORITE Spaghetti Alla Nerano Recipe

Make Stanley Tuccis FAVORITE Spaghetti Alla Nerano Recipe with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.

Author: Olyvia Thompson

Prep: 10 min | Cook: 20 min | Total: 30 min

Serves: - 4 + bites

★ Rate 🖨 Print

The Budget-Friendly Ingredient List

• 1 pound spaghetti (or any long pasta you have)
• 4 medium zucchini (about 1.5 lbs total)
• 4 ounces provolone cheese (a block, not pre-shredded)
• 2 ounces Parmesan cheese (the real stuff, but the green can works in a pinch)
• 1/2 cup fresh basil leaves, plus more for garnish
• 2-3 cloves garlic
• 1/2 cup extra-virgin olive oil (we’ll use it for frying)
• Salt and black pepper to taste

How to Make It (Step-by-Step)

1

Start by preparing your ingredients. Thinly slice the zucchini into coins. Grate both cheeses and mix them together. Mince the garlic and tear the basil leaves.

2

Cook the pasta. Bring a large pot of well-salted water to a boil. Add the spaghetti and cook until just shy of al dente. It will finish cooking in the sauce. Reserve at least 2 cups of the starchy pasta water before draining. For another fantastic spaghetti recipe, try this easy chicken spaghetti.

3

Fry the zucchini. While the pasta cooks, heat the olive oil in your largest skillet over medium-high heat. Fry the zucchini in batches until golden brown on both sides. Don’t crowd the pan. This step builds the base flavor.

4

Build the sauce. Remove all but a tablespoon of oil from the skillet. Add the minced garlic and cook for 30 seconds until fragrant. Add the fried zucchini back to the pan.

5

Combine everything. Add the drained pasta directly to the skillet with the zucchini. Pour in about 1 cup of the reserved pasta water. Toss everything together vigorously over medium heat.

6

Create the creaminess. Sprinkle in the mixed grated cheeses and add the torn basil. Keep tossing. The pasta water, cheese, and oil will come together into a luscious, creamy sauce that coats every strand. Add more pasta water if it looks dry.

7

Finish and serve. Season generously with black pepper and taste for salt. Serve immediately with an extra sprinkle of cheese and a fresh basil leaf on top.

Notes

Enjoy your homemade Stanley Tuccis FAVORITE Spaghetti Alla Nerano Recipe!

Nutrition Information

Calories: ~550

Protein: 20g (from the cheese and pasta)

Fiber: 5g (thanks to the zucchini and whole wheat pasta option)

Key Point: Using olive oil provides healthy fats. The zucchini adds vitamins A and C. For a boost, you can use whole wheat or legume-based pasta.

Did You Make This?

Leave a review and tag us on social media!

Pre-shredded cheese has anti-caking agents that can make your sauce grainy. A block is cheaper per ounce and works better. For the basil, a small plant costs the same as a plastic clamshell and will give you leaves for months.

The Budget-Friendly Ingredient List

Here’s everything you need. I bet you have half of it already.

• 1 pound spaghetti (or any long pasta you have)
• 4 medium zucchini (about 1.5 lbs total)
• 4 ounces provolone cheese (a block, not pre-shredded)
• 2 ounces Parmesan cheese (the real stuff, but the green can works in a pinch)
• 1/2 cup fresh basil leaves, plus more for garnish
• 2-3 cloves garlic
• 1/2 cup extra-virgin olive oil (we’ll use it for frying)
• Salt and black pepper to taste

How to Make It (Step-by-Step)

Follow these steps for a perfect, creamy result every single time.

1. Start by preparing your ingredients. Thinly slice the zucchini into coins. Grate both cheeses and mix them together. Mince the garlic and tear the basil leaves.
2. Cook the pasta. Bring a large pot of well-salted water to a boil. Add the spaghetti and cook until just shy of al dente. It will finish cooking in the sauce. Reserve at least 2 cups of the starchy pasta water before draining. For another fantastic spaghetti recipe, try this easy chicken spaghetti.
3. Fry the zucchini. While the pasta cooks, heat the olive oil in your largest skillet over medium-high heat. Fry the zucchini in batches until golden brown on both sides. Don’t crowd the pan. This step builds the base flavor.
4. Build the sauce. Remove all but a tablespoon of oil from the skillet. Add the minced garlic and cook for 30 seconds until fragrant. Add the fried zucchini back to the pan.
5. Combine everything. Add the drained pasta directly to the skillet with the zucchini. Pour in about 1 cup of the reserved pasta water. Toss everything together vigorously over medium heat.
6. Create the creaminess. Sprinkle in the mixed grated cheeses and add the torn basil. Keep tossing. The pasta water, cheese, and oil will come together into a luscious, creamy sauce that coats every strand. Add more pasta water if it looks dry.
7. Finish and serve. Season generously with black pepper and taste for salt. Serve immediately with an extra sprinkle of cheese and a fresh basil leaf on top.

How to Use Up Every Last Bit (No Waste!)

A savvy cook wastes nothing. Here’s how to make the most of your ingredients.

If you have extra zucchini, slice and fry it the same way. Store it in the fridge for up to 3 days and toss it with hot pasta, a little butter, and cheese for a 5-minute lunch. You can also freeze the fried zucchini in a single layer.

Leftover pasta? It reheats surprisingly well. Add a splash of water to a skillet, add the cold pasta, and warm it over medium-low heat, stirring until creamy again. Use Parmesan rinds. Toss them into soups or simmer them in your pasta sauce for extra umami flavor.

Nutrition Notes

This is a satisfying, veggie-packed meal. Here’s a simple breakdown per serving.

• Calories: ~550
• Protein: 20g (from the cheese and pasta)
• Fiber: 5g (thanks to the zucchini and whole wheat pasta option)
• Key Point: Using olive oil provides healthy fats. The zucchini adds vitamins A and C. For a boost, you can use whole wheat or legume-based pasta.

Common Questions About This Recipe

I get these questions a lot. Here are my practical answers.

Can I use a different cheese?

Absolutely. The traditional cheese is Provolone del Monaco, but it’s pricey. A block of regular provolone is perfect. In a real pinch, a mix of mozzarella and a sharp cheddar will give you that same creamy, stretchy result. Avoid pre-shredded bags.

My sauce turned out oily. What did I do wrong?

This usually means the emulsion didn’t form. The key is the starchy pasta water and vigorous tossing. Make sure your water is very starchy, and add the cheese off the heat at first, tossing constantly. The water and cheese must bond with the oil.

Can I add protein to this to make it a fuller meal?

You sure can. For a budget protein, a can of rinsed white beans added with the zucchini is fantastic. Or, stir in a cup of frozen peas in the last minute of cooking. A few tablespoons of toasted breadcrumbs on top add a great crunch for pennies.

See? Restaurant-quality flavor doesn’t require a fancy budget. It requires a smart approach. This dish proves that the most memorable meals are often the simplest ones, made with care and a few good ingredients. On a chilly night, you might also love this hearty cheesy Tex-Mex taco soup for another easy family favorite.

It’s become a weekly staple in my house. I love how flexible it is and how it makes a mountain of zucchini feel like a treasure. Give it a try and taste the magic for yourself.

Let me know your own money-saving twists for this recipe in the comments below! Did you try a different cheese or add a protein? Please leave a rating!