For days when you just can’t face sweating over a big pot, this recipe is a winner. It’s super quick to throw together and packs a real punch with very few ingredients – the anchovy melts into the rich garlicky courgette sauce and the chilli flakes add a serious kick.
For rock bottom days – when the mere thought of grating the courgette pains you, throw in a handful of spinach leaves and cherry tomatoes – my mid-week staple! If you find anchovy too strong a flavour, a tin of tuna is a good substitute.
Use whichever pasta you prefer – I like tagliatelle but conchiglie works well as the sauce hides in the little shells, just lovely.
This recipe serves 2-3 people.
Courgette and anchovy pasta
3 large courgettes
Small tin of anchovies
3 cloves garlic
Extra virgin olive oil, for cooking
Sea salt and freshly ground pepper
Pinch of dried chilli flakes, or more if you can take the heat
Parmesan shavings, to serve
Bring a large pot of salted water to boil. Add the pasta and cook al dente.
Grate the courgettes and set aside.
In a large frying pan, heat plenty of oil and add the anchovies, crushed garlic and sea salt. Fry for a few minutes until the anchovies soften and melt into the oil.
Sprinkle in the chilli flakes and ground pepper and add the courgettes with another glug of olive oil. Stir for a couple minutes.
When the pasta is cooked, drain well and stir into the sauce.
Serve with Parmesan shavings and a twist of the pepper mill.