This easy pasta dish is ready in double-quick time but is packed with flavour.
Prep time: 5 minutes
Cook time: 10 minutes
About 120g spaghetti per person
1 x 50g tin anchovies in olive oil
2 medium courgettes (about 400g)
1 red chilli, finely sliced
2 cloves garlic, crushed
1 large lemon
A few leaves of basil
A good knob of butter
1. Put a large pan of salted water on to boil for cooking the pasta. Grate the courgettes into a bowl. In a frying pan, heat the butter and the oil from the tin of anchovies; when hot, put in the courgettes, chilli and garlic until the courgettes are nice and soft; this should take a good 10 minutes.
2. While this is happening, cook your spaghetti. When al dente, reserve a few tablespoons of the pasta cooking water and drain the rest. Roughly chop the anchovies, and add them to the courgette mixture a few at a time, cooking until 'melted' (disappeared). This way you can control the strength of the anchovy flavour.
3. Add the courgette mixture to the pasta with the cooking water, along with plenty of black pepper and a good generous squeeze of lemon juice. Mix well and garnish with the basil. Serve.
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