June 10, 2013 by dgarnett2013
Courgette Pasta: DG
- 1- 2 cloves garlic, finely chopped
- 1 dried red chilli
- 4 anchovies
- 4 medium sized courgettes, grated on a coarse grater
- 2 tabs Olive oil
- 300g pasta
- handful of flat leaf parsley, chopped
- 250 – 300g pasta – either orrechiette or small shells
In a frying pan, heat the olive oil till hot, then add the garlic and chilli and let them cook for a few minutes, without the garlic turning brown. Add the anchovies and cook for another couple of mintues till they melt into the oil.
Meanwhile, put on a large pan of salted water to boil, then add the pasta and cook till al dente.
Add the courgette to the anchovy/garlic/ chilli oil mix and cook, stirring for a few minutes, till it is lightly cooked and coated in the oil.
Drain, reserving a tablespoon of pasta water. Toss the pasta with the courgettes, add the reserved pasta water, parsley, parmesan to taste, salt and pepper and a splash more oil.