Stanley Tucci Spaghetti Sauce Food

NOW YOU CAN MAKE STANLEY TUCCI'S FAMOUS MARINARA SAUCE! HERE'S HIS RECIPE

Now You Can Make Stanley Tucci's Famous Marinara Sauce! Here's His Recipe image

Stanley Tucci made this simple, all-purpose sauce on his Instagram, and now we're obsessed! It's a freezer-friendly favorite that's perfect for pasta, pizza, gnocchi and more.

Provided by Alison Ashton

Categories Sauce

Yield about 3 cups

Number Of Ingredients 7

Ingredients

¼ cup olive oil
2 cloves garlic, halved
½ white onion, thinly sliced
1 (35-oz) can whole peeled tomatoes (preferably San Marzano), undrained
3-4 fresh basil leaves
Pinch dried oregano
Salt, to taste

Steps:

Heat oil in a large skillet over medium. Add garlic and onion; cook 3-5 minutes or until onion is tender but not browned. Add tomatoes to pan; gently crush with a fork. Stir in basil, oregano and a generous pinch of salt. Bring to a low boil for 2 minutes. Reduce heat; simmer 25-30 minutes or until tomatoes have thickened and sweetened, stirring occasionally. Refrigerate up to 1 week or freeze up to 3 months.

Nutrition Facts :

THAT ZUCCHINI SPAGHETTI STANLEY TUCCI LOVES (SPAGHETTI ALLA NERANO)

That Zucchini Spaghetti Stanley Tucci Loves (Spaghetti alla Nerano) image

After listening to Stanley Tucci lose his mind about this pasta and calling it life-changing and one of the best things he's ever eaten, I decided I'd give it a try. The results were amazing and the key to getting the toasted sweet taste of the zucchini was deep-frying it!

Provided by Chef John

Categories Vegetarian Zucchini Main Dishes

Time 8h55m

Yield 2

Number Of Ingredients 9

Ingredients

1 quart sunflower oil, or as needed
6 medium green zucchini
4 ounces spaghetti
2 tablespoons olive oil
1 pinch salt
2 basil leaves, torn into small pieces
2 tablespoons unsalted butter
5 tablespoons grated Pecorino Romano cheese
3 tablespoons grated Parmigiano-Reggiano cheese

Steps:

Place sunflower oil in a deep fryer and heat to 350 degrees F (175 degrees C). Slice zucchini into 1/8-inch rounds.
Add some zucchini to the hot oil and deep-fry until lightly browned, 4 to 5 minutes. Transfer to a single layer on paper towels to drain and repeat to cook remaining zucchini. Let zucchini cool to room temperature.
Transfer cooled zucchini to a bowl. Cover and refrigerate, 8 hours to overnight.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until it's 2 minutes away from being tender yet firm to the bite, 9 to 10 minutes.
As you are cooking the spaghetti, heat olive oil in a skillet over medium heat. Add zucchini and salt and cook, stirring occasionally, until it starts to release juices, soften, and break down, 3 to 5 minutes. Add a couple splashes of the pasta water to the zucchini, but don't overdo it. Break zucchini into small pieces with the edge of a spoon or spatula. Reduce heat to low and toss in basil and butter; stir until butter melts.
Grab spaghetti with tongs and transfer it right into the sauce; stir until coated. Mix in Pecorino Romano and Parmigiano-Reggiano cheeses. Add a final splash of pasta water and adjust salt if needed.
Serve with more grated cheese and fresh basil.

Nutrition Facts : Calories 1016.2 calories, Carbohydrate 62.5 g, Cholesterol 56.5 mg, Fat 78.1 g, Fiber 8.3 g, Protein 23.3 g, SaturatedFat 19.6 g, Sodium 479.3 mg, Sugar 11.9 g

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