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Zucchini, try it once the taste is beguiling, try it twice and your mouth will be smiling. Zucchini, I’ll never stop eating zucchini. This is a simple and light pasta dish, perfect for the summer. The zucchini is complimented with all the right ingredients while still letting it really shine and stand out. Hope you give this one a try!
ZUCCHINI PASTA WITH ANCHOVY, BASIL AND PECORINO ROMANO
Recipe by Mark Calaminici | Food Loves Company
Serves 4
Ingredients
Extra virgin olive oil, to taste
2-3 anchovies
1/2 small white onion, finely chopped
1 garlic clove, whole and smashed
Chili flakes, to taste
Salt, to taste
Fresh cracked pepper, to taste
3-4 medium sized zucchini, cut into strips, chunks or grated
Fresh basil, to taste
60g Pecorino Romano, finely grated
Method
In a large pan on medium heat, add extra virgin olive oil, anchovies, onions, garlic and season with chilli flakes, salt and freshly cracked pepper. Saute until onions are very tender and translucent and the anchovies have melted. Add zucchini and cook down to get rid of as much moisture and until the zucchini is tender. Season with salt and adjust any seasonings.
2. Cook the spaghetti in a large pot of boiling salted water just before al dente, as we will finish cooking the pasta in the sauce. Reserve pasta water.
3. Once the pasta is ready, add the pasta to the pan along with a ladle of pasta water and continue to cook the pasta in the pan, stirring and tossing, adding more pasta water if needed. Turn off the heat or remove the pan from the heat and add basil and pecorino Romano cheese a handful at a time and mix and toss to incorporate into the pasta. You should end up with a smooth silky and creamy sauce. Garnish with some sauce, a drizzle of extra virgin olive oil, freshly cracked pepper and Pecorino Romano. Enjoy!
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