Key Takeaways
- Sophie Turner loves Stanley Tucci’s Spaghetti alla Nerano, a simple zucchini pasta dish.
- Turner shared that cooking the dish always reminds her of home.
- This five-ingredient recipe is in his book Taste: My Life Through Food.
Sophie Turner and Stanley Tucci recently sat down for a Rolling Stone video as part of a new series, Cards on the Table. In the episode, the actors take turns pulling questions from a deck of conversation cards. When Turner pulled a card asking, “What is a smell that makes you feel safe?” Tucci immediately answered with “marinara.” Turner, however, had a more specific response: the scent of Tucci’s Spaghetti alla Nerano is her ultimate comfort.
“It reminds me of home every time I smell it,” she admitted, even going as far as to say that Tucci’s version surpasses her mom’s.
This iconic pasta dish is known for its delicious yet simple flavors, combining fried zucchini, cheese and fresh basil into a creamy, savory sauce. The dish has gained a devoted following, and the key to its deep flavor lies in the zucchini, which is fried until golden brown and then allowed to rest. Once combined with pasta, cheese and fresh herbs, the result is a flavorful dish that feels like home in a bowl.
You can find full recipe details in The New Yorker, but Tucci’s version might be even simpler. He published his recipe in his 2022 book Taste: My Life Through Food, where Turner read it and fell head over heels. If you want to make Tucci’s version, you’ll just need a copy of his book and five simple ingredients: sunflower oil or olive oil, several zucchini, chopped fresh basil, spaghetti and Parmigiano-Reggiano cheese.
You’ll start by frying sliced zucchini in sunflower oil until golden brown or slightly charred. Once fried, transfer the zucchini to a paper towel to absorb excess oil, and dab away some of the oil from the tops of the slices. Sprinkle them with a little salt and the fresh basil. Some recipes call for letting the fried zucchini sit in the fridge overnight, but Tucci’s recipe skips that step. Still, Tucci notes that you could opt to let them sit in the fridge for up to five days if you want to make part of this recipe in advance.
When you’re ready to finish the dish, cook the spaghetti in salted water until al dente, saving 2 cups of the starchy cooking water before draining. In a pan, reheat the zucchini from room temperature. Add the cooked pasta to the zucchini and begin to gently toss the mixture together. Add a little pasta water at a time to the pot—you might not use it all—until the zucchini develops a creaminess. Add in your cheese and continue to gently stir and toss until you have a creamy sauce on your hands.
Adjust the consistency by adding more pasta water if it’s too thick or extra cheese if it’s too thin, then serve immediately. Top off the bowls with a little sprinkle of basil or a pinch of cheese, and you’re all set.
To round out your meal, consider serving it with a tasty veggie side. Our Balsamic-Parmesan Sautéed Spinach brings a savory flavor that balances the creamy pasta, while our Sautéed Oyster Mushrooms with Garlic Butter add a savory, umami-rich depth. Both options complement the dish, creating a satisfying Italian-inspired dining experience.
It’s no surprise that Tucci and Turner love Spaghetti alla Nerano. It captures those simple, home-cooked flavors that often make Italian cuisine so cozy and irresistible. For a similar dish, try our Penne with Zucchini & Sun-Dried Tomatoes. Whether you’re a longtime fan of Tucci’s cooking or simply craving a cozy, flavorful meal, this dish brings a taste of Italy and perhaps even some nostalgia straight to your kitchen.
