R2TheB Cooks: Anchovy & Courgette Pasta
Love or hate anchovies, there’s no denying they pack a flavour punch. I like to add them to lots of different dishes, for example; eggs fried in anchovy butter, simply mash the anchovies into some butter and fry the eggs in it, are a favourite in our house. If you love anchovies too I highly recommend this simple recipe, I make it regularly as it’s minimal effort and really tasty. Our favourites anchovies are the Ortiz ones hands down, no other brand is even close to as delicious. Recipe feeds four.
4 servings of spaghetti/linguine/tagliatelle (whatever your preference!).
4 courgettes, grated.
4 cloves of garlic, crushed.
60g anchovy fillets, chopped. (If you love your anchovies feel free to add more!).
1 lemon, zested.
Extra Virgin Olive Oil
Salt and pepper
50g parmesan cheese, grated.
Chilli flakes, if desired.
Bring large pot of water to the boil, add pasta and cook until al dente.
In a large frying pan, heat a big glug of olive oil over a medium heat, add the anchovies and garlic and fry for 2-3 minutes, until softened.
Add your desired amount of chilli flakes, salt and pepper and then add the grated courgette and fry for another 2 minutes.
When the pasta is cooked and drained, add together with the anchovy and courgette mix and the lemon zest and give it all a really good stir.
Serve in big bowls with parmesan on top.