Pasta recipe with cherry tomatoes, anchovies and courgettes
Just a few ingredients are enough to make this economical and tasty first course. A first course that is quick to prepare, but rich in flavour. Courgettes and anchovies are a winning combination, combined with other ingredients, they form an amazing condiment. You can prepare the sauce in advance, or while the pasta is cooking.
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Ingredients
- 160 g of linguine
- 2 courgettes
- 4 anchovy fillets
- 1 clove of garlic
- 1 onion
- 1 chili pepper
- Extra virgin olive oil
- 4-5 cherry tomatoes
- 5 pitted Gaeta olives
- 5 capers
- A handful of pine nuts
- grated pecorino
- Parsley
Instructions
- To prepare linguine with courgettes, anchovies and cherry tomatoes, start by washing the courgettes, remove the two ends, and cut them into cubes.
- Place them in a large pan, together with the garlic clove, the onion cut into slices and the chilli pepper.
- Fry for about five minutes, then remove the garlic clove and chilli pepper, and add the anchovy fillets
- mix and cook, add the chopped olives, pine nuts and capers, mix
- finally the cherry tomatoes cut into quarters and a couple of spoons of pasta cooking water.
- Pour the pasta ‘al dente’ directly into the pan, mix and cook for a minute.
- Turn off the heat, add the grated pecorino, mix well, plate, completing the dish with the chopped parsley.
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