Zucchini Pasta With Anchovies Recipes

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ZUCCHINI PASTA WITH ANCHOVIES



Zucchini Pasta with Anchovies image

The Zucchini Pasta with Anchovies recipe out of our category Pasta! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Provided by EAT SMARTER

Time 25m

Yield 4

Number Of Ingredients 9

500 grams Spaghetti
salt
1 onion
2 Tbsps olive oil
5 Anchovy
1 zucchini
1 tsp organic lemon zest
1 handful finely chopped parsley
freshly ground peppers

Steps:

  • Cook the pasta in salted water until al dente.
  • Peel and halve the onion and cut into strips. Sweat in some oil, stirring occasionally, for about 5 minutes until light golden brown. Rinse the anchovies, pat dry and also cut into strips. Rinse, trim and coarsely grate the zucchini. Mix everything into the onions and cook for 1-2 minutes. Finally, add the lemon zest along with the parsley and drained pasta (and a little cooking water, as needed) and season with salt and pepper.
  • Transfer to deep dishes and serve immediately.

ZUCCHINI NOODLES WITH ANCHOVY BUTTER | EPICURIOUS



Zucchini Noodles with Anchovy Butter | Epicurious image

Zucchini "noodles" taste surprisingly indulgent when tossed with plenty of cheese, red-pepper flakes, and olive oil.

Provided by Julia Turshen

Yield 6 servings

Number Of Ingredients 5

4 tablespoons (½ stick) unsalted butter
6 oil-packed anchovy fillets
2-3 large zucchini, thinly sliced into noodle-like ribbons with a vegetable peeler or mandoline (about 6 cups)
½ cup grated Parmesan
1 teaspoon crushed red pepper flakes

Steps:

  • Melt butter in a small saucepan over medium heat. Add anchovies and cook, breaking them up with a wooden spoon, until dissolved, about 5 minutes.
  • Combine zucchini ribbons, Parmesan, red pepper flakes, and anchovy butter in a large serving bowl. Serve immediately.

ZUCCHINI WITH ANCHOVIES & CAPERS



Zucchini with Anchovies & Capers image

Categories     Sauce     Appetizer     Side     Buffet     Zucchini     Anchovy

Yield serves 6 as a side dish

Number Of Ingredients 8

2 1/2 pounds small zucchini
6 tablespoons extra-virgin olive oil
4 plump garlic cloves, crushed and peeled
6 anchovy fillets, finely chopped
1 teaspoon kosher salt
1/4 cup drained small capers
RECOMMENDED EQUIPMENT
A heavy-bottomed skillet or sauté pan, 12-inch diameter or larger

Steps:

  • Trim the ends of the zucchini, and slice them into 1/4-inch-thick sticks, 2 to 3 inches long.
  • Pour the olive oil into the big skillet, and set it over medium heat. Toss in the garlic cloves, cook for a minute or so, until sizzling, then drop the chopped anchovy into the pan. Cook, stirring, another minute or two, until the anchovy melts in the oil.
  • Scatter the zucchini sticks in the skillet, and toss and stir to coat them in oil. Season with salt, and cook about 15 minutes, stirring occasionally, until the zucchini are cooked through, limp, and lightly caramelized. Finally, toss in the capers and cook another minute or two to blend the flavors. Serve hot or at room temperature.

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