Pasta with zucchini and anchovies

Main courses and sides/19 January 2022

Shopping list:

• pasta - 250g (any kind you like)
• zucchini - 1 piece
• anchovies - 5-6 pcs
• lemon zest
• olive oil
• salt
• black pepper
• aged cheese (optional)
• pine nuts (optional)

To start, we take the zucchini and cut it so that it matches the size of our chosen pasta. You can use a variety of slicers for slicing. In extreme cases, use a regular knife. For 2-3 servings we need enough one zucchini.

*The core of the zucchini with seeds should not be thrown away, you can freeze it for cooking vegetable broths later.

You can marinate the sliced zucchini in spices, soy sauce, etc. The flight of fancy is limitless here, but I use very little salt to allow the zucchini to give up moisture.

In a large skillet, heat the olive oil. Meanwhile, bring the water to a boil. Once boiling, salt a little and throw in the pasta, cook until your favorite consistency.

In a well heated skillet, add the anchovies. They need to be completely dissolved in olive oil, which happens very easily. Next, add the zucchini and fry for literally one minute. It’s very important for us not to overcook the zucchini to keep both the integrity and crunch. On top we will complement this flavor with lemon zest (we use only the yellow part of it).

To the already cooked pasta we add our zucchini and anchovy sauce. We mix everything very carefully. On top we add freshly ground pepper, aged cheese and pine nuts if desired.

This is a very quick and easy recipe. The pasta has an amazing flavor thanks to the anchovies.

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