I made the 4-ingredient zucchini pasta dish that Stanley Tucci says changed his life and it's easy to see why

Josh OngMar 12, 2022, 17:13 IST

Stanley Tucci, pictured eating a pasta dish in "Searching for Italy" (left); spaghetti alla Nerano, made by the author (right).CNN, Josh Ong/Insider

In his TV show "Searching for Italy," Stanley Tucci recalls the pasta that he says changed his life.
Requiring four ingredients, spaghetti alla Nerano is just zucchini, pasta, butter, and cheese.

While I was watching Stanley Tucci's CNN show "Searching for Italy," one moment where he mentioned a zucchini pasta dish that changed his life stuck out to me.

Stanley Tucci, pictured in Italy for his CNN series "Searching for Italy."Ernesto Ruscio/Getty Images

To make Tucci's go-to zucchini pasta dish, you only need four ingredients.

The basil is not necessary for this dish but makes for a great garnish.Josh Ong/Insider

First, chop your zucchini into half-inch discs.

Each round doesn't have to be perfect.Josh Ong/Insider

To deep-fry the zucchini, place the zucchini discs into a pot of hot sunflower oil — you'll want to make sure there's enough oil to just cover them.

The chopped zucchini frying in sunflower oil.Josh Ong/Insider

Fry your zucchini while stirring often, until the discs become golden brown.

The zucchini discs should be golden brown.Josh Ong/Insider

Once you've fried all of the zucchini, place the discs in a container and let them cool Then, seal the container and pop it in the refrigerator to sit overnight.

This is probably the most difficult step, as it requires a lot of patience.Josh Ong/Insider

Once the zucchini has rested overnight, add your discs into a pan and start reheating them on medium-low.

They aren't particularly appetizing to look after the overnight chill.Josh Ong/Insider

While the discs are reheating, start cooking your pasta in boiling water until it's al dente, about one or two minutes less than the cooking time on the packaging.

Don't forget to season your pasta water.Josh Ong/Insider

Continue to cook your zucchini for approximately five minutes, or until they become jammy and start to fall apart.

The zucchini should release a green oil that will help color the dish.Josh Ong/Insider

Once the pasta is al dente, drain and add it to the zucchini, along with a tablespoon of butter and some of the pasta water (the chef's recipe calls for 2 ladles) — mixing together until fully combined.

Transferring the pasta directly from pot to pot doesn't require cleaning a strainer.Josh Ong/Insider

Once the pasta is al dente, drain and add it to the zucchini, along with a tablespoon of butter and some of the pasta water (the chef's recipe calls for 2 ladles) — mixing together until fully combined.

Once plated, add a generous amount of Parmesan, season to taste, and you're ready to eat.

Using a pair of tongs and ladle can help to plate the pasta well.Josh Ong/Insider

I was genuinely shocked by how great this pasta tasted, given how few ingredients it had — I'll definitely be making it again.

It's easy to see why Tucci says this pasta dish changed his life.Josh Ong/Insider

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I made the 4-ingredient zucchini pasta dish that Stanley Tucci says changed his life and it's easy to see why

While I was watching Stanley Tucci's CNN show "Searching for Italy," one moment where he mentioned a zucchini pasta dish that changed his life stuck out to me.

To make Tucci's go-to zucchini pasta dish, you only need four ingredients.

First, chop your zucchini into half-inch discs.

To deep-fry the zucchini, place the zucchini discs into a pot of hot sunflower oil — you'll want to make sure there's enough oil to just cover them.

Fry your zucchini while stirring often, until the discs become golden brown.

Once you've fried all of the zucchini, place the discs in a container and let them cool Then, seal the container and pop it in the refrigerator to sit overnight.

Once the zucchini has rested overnight, add your discs into a pan and start reheating them on medium-low.

While the discs are reheating, start cooking your pasta in boiling water until it's al dente, about one or two minutes less than the cooking time on the packaging.

Continue to cook your zucchini for approximately five minutes, or until they become jammy and start to fall apart.

Once the pasta is al dente, drain and add it to the zucchini, along with a tablespoon of butter and some of the pasta water (the chef's recipe calls for 2 ladles) — mixing together until fully combined.

Once plated, add a generous amount of Parmesan, season to taste, and you're ready to eat.

I was genuinely shocked by how great this pasta tasted, given how few ingredients it had — I'll definitely be making it again.