Courgette, chilli and anchovy pasta
An average of 4.4 out of 5 stars from 10 ratings
The courgettes are grated to make a sauce to coat the pasta. Anchovies give depth of flavour and chilli adds some zing.
By Neil Perry
From Saturday Kitchen
Ingredients
- 200g/7oz orechiette or other pasta
- extra virgin olive oil, for cooking
- 6 whole anchovies
- 3 cloves garlic, crushed
- pinch dried chilli flakes
- 3 large courgettes, coarsely grated
- sea salt and freshly ground black pepper
- Parmesan, finely grated, to serve
Method
Bring a large pot of salted water to the boil. Add the pasta and cook until al dente.
In a large frying pan, heat plenty of olive oil and add the anchovies, garlic and sea salt. Fry for about 3 minutes, stirring continuously until the anchovies start to soften.
Sprinkle in the chilli flakes and freshly ground pepper, followed by the grated courgettes and a dash more olive oil. Stir for a further 2 minutes.
When the pasta is cooked (it should take around 10 minutes), drain well and toss through the sauce.
To serve, spoon onto plates, top with the Parmesan and more freshly ground pepper.
