I’ve always enjoyed travel shows, especially ones that have a strong focus on the food that is specific to that region. With the Pandemic still limiting the mobility of most, these travel shows are a way for us to escape and perhaps plan on future trips.

Enter Stanley Tucci’s “Searching for Italy”, the actor (starred in Big Night) travels through Italy to highlight some better known dishes (pizza, bolognese) and uncover some lesser known dishes, like Spaghetti alla Nerano.

Basically it’s a spaghetti with zucchini and one that I think will be a big hit when zucchini are in season and many will have a glut from their garden.

My version borrows a little from the interpretation from the tv show, a little of my own touch.

I have a deep fryer and for me that’s the easiest way to fry the zucchini. You may fry the zucchini in whatever manner suits you.

The original dish uses a Provolone that is not available in the Toronto are and likely not found where you live (unless you’re Italy). Go for a firm, aged quality Provolone.

The dish delicious, it underlines Italian cuisine’s simple approach to cooking and allowing the quality ingredients to shine.

Spaghetti With Zucchini

(serves 4)

3 zucchini, thinly sliced rounds (about 4 cups)

vegetable for frying

salt and pepper

1/2 cup extra virgin olive oil

3 cloves of garlic, sliced

4 handfuls of dry spaghetti (320gr.)

2 Tbsp. of unsalted butter

1 cup of fresh basil leaves

approx. 1 cup grated firm Provolone cheese (or Parm)

1. Using a mandoline, thinly slice your zucchini. Place about 3 inches of oil in a deep pot (or pre-heat your deep-fryer) and bring oil up 350F.
2. Carefully place the zucchini in the hot oil, fry until just golden and transfer to a paper lined platter. Season with salt and pepper and reserve.
3. Place a pot of water on your stovetop and bring up to a boil. Add salt to your water and when the water returns to a boil, add your spaghetti and cook for 6-7 minutes.
4. Meanwhile, add your olive oil into a large skillet over medium heat. Add your garlic and once you can smell the garlic, add your cooked pasta and zucchini, butter and toss.
5. Add the basil, cheese and toss to coat. If the mixture is a little dry, add a ladle of pasta water and toss.
6. Divide and plate, top with fresh ground pepper, more grated cheese and serve.

Note on Zucchini: the original dish used marrow type zucchini, a lighter coloured skin.