These are my Noadles Alla nerranoinspired by the Italian dish; Spaghetti alla Nerrano. The main ingredient is zucchini (courgette) that is fried low and slow in olive oil and garlic to create the most delicious sauce. We’ve topped this simple noodle recipe with breadcrumbs and grated parmesan. It’s so good, I really hope you love it.
If you’re a fan of noodles, then you’re in the right place because my website has dozens of simple noodles recipes from my lime and coconut chicken noodles, curry noodles, or spicy peanut butter noodles.
Jump to:
Why I Love This Recipe
Simple: the sauce is literally just fried down zucchini (courgette) and garlic…it’s really easy to make and just takes a bit of patience!
Garnish: a pangrattato is essentially just fried breadcrumbs! It makes the most deliciously crunchy garnish that goes so well with this dish!
Stanley Tucci: one of Stanley Tucci’s favourite Italian pasta dish is Spaghetti Alla Nerrano, and this noodle dish is taking huge inspiration from that recipe.
Ingredients and Substitutions
Zucchini (courgette): this is our star ingredient. I’m using green and yellow varieties! If you loved this recipe and want to use a different ingredient next time, try using eggplant (aubergine) or portobello mushrooms!
Garlic: we’re using fresh garlic for this recipe. I wouldn’t recommend using granules or powder.
Basil: fresh basil is always best. If you don’t have basil and you want to use a different herb, I’d recommend parsley.
Parmesan: finely grated parmesan adds a lovely seasoning and flavour to our dish. You can alternatively use pecorino cheese.
Breadcrumbs: I’m using panko breadcrumbs, but you can use homemade breadcrumbs using stale bread that you blend in a food processor.
The full list of ingredients and quantities is at the bottom of this blog in the recipe card!
Step by Step Instructions with Photos
Step 1: Place a large pan on medium heat and drizzle with olive oil. Add in the sliced courgettes and whole garlic cloves. Season with sea salt and pepper. Stir occasionally and fry for 10-15 minutes until the zucchinis have softened and browned slightly.
Step 2: Remove the garlic cloves and once cooled, squeeze the garlic out of their peel, back into the courgette pan. Stir and combine.
Step 3: Add the fresh udon noodles, fresh basil, and a few ladles of boiling water into the pan. Break the noodles apart and stir to combine.
Step 4: Add the grated parmesan into the pasta dish and stir to combine. Taste and season accordingly with salt, pepper, and/or more grated parmesan.
Step 5: Place a frying pan on medium heat and drizzle in some olive oil. Season with salt and pepper. Add in the breadcrumbs and fry for 5-10 minutes until the breadcrumbs are golden brown. Stir frequently to prevent the breadcrumbs from burning.
Step 6: Divide the noodles between 2-3 bowls and top each bowl with the pangrattato and grated parmesan cheese. Enjoy!
What To Do with Leftovers
Storage: Once cooled, place the noodles alla nerrano in an airtight container and into the fridge for up to 3 days.
Freezing: Place in Tupperware (don’t forget to label with date and contents) and into the freezer for up to 3 months. Leave to thaw/defrost in the fridge overnight before reheating. The texture may change once defrosted but the flavour will stay the same!
Reheating: Add a splash of water or milk into the container and leave the lid ajar. Microwave for a few minutes until piping hot. Serve with a grating of parmesan!
FAQs
Yes, for sure! You could use eggplant (aubergine) or mushrooms.
It is if you use gluten free noodles and breadcrumbs!
It is if you use veggie parmesan cheese!
More Recipes You Might Enjoy!
If you tried this Noadles Alla nerrano recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thank you!
Noadles Alla nerrano
These are my nodles alla nertrano, inspired by the Italian Dish; Spagetti alla nerrano.
Instructions
-
Place a large pan on medium heat and drizzle with vegetable oil. Add in the sliced courgettes and whole garlic cloves. Season with sea salt and pepper. Stir occasionally and fry for 10-15 minutes until the zucchinis have softened and browned slightly.
-
Remove the garlic cloves and once cooled, squeeze the garlic out of their peel, back into the courgette pan. Stir and combine.
-
Add the fresh udon noodles, fresh basil, and a few ladles of boiling water into the pan. Break the noodles apart and stir to combine. A smooth silky sauce should be coating the noodles – feel free to add more boiling water/veggie stock to develop a silky sauce.
-
Add the grated parmesan into the pasta dish and stir to combine. Taste and season accordingly with salt, pepper, and/or more grated parmesan.
-
Meanwhile, place a frying pan on medium heat and drizzle in the olive oil. Season with salt and pepper. Add in the breadcrumbs and fry for 5-10 minutes until the breadcrumbs are golden brown. Stir frequently to prevent the breadcrumbs from burning.
-
Divide the noodles between 2-3 bowls and top each bowl with the pangrattato and grated parmesan cheese. Enjoy!
Notes
Storage: Once cooled, place the noodles alla nerrano in an airtight container and into the fridge for up to 3 days.
Freezing: Place in Tupperware (don’t forget to label with date and contents) and into the freezer for up to 3 months. Leave to thaw/defrost in the fridge overnight before reheating. The texture may change once defrosted but the flavour will stay the same!
Reheating: Add a splash of water or milk into the container and leave the lid ajar. Microwave for a few minutes until piping hot. Serve with a grating of parmesan!
