Spaghetti with Zucchini and Anchovies

Ingredients

1 lb. of your favorite spaghetti
3 zucchini’s – sliced (with or without skin)
1 onion – sliced
3 vine ripe tomato’s – quartered
4 cloves of garlic – chopped
2 oz. can of anchovies – in oil
Handful of Italian parsley – chopped
Handful of fresh basil – chopped
1 cup of chicken broth
Juice of 1 lemon
Dashes of salt
Dashes of black pepper
Dashes of red pepper flakes
One cup of croutons
Grated Romano cheese

Preparation

1
Prepare the spaghetti as directed.
2
Heat a large frying pan with a drizzle of olive oil.
3
Add the sliced zucchini, onions and garlic. Sauté until the zucchini slightly golden and the onion is slightly translucent. Season the veggies with a few dashes of salt and pepper.
4
Add the tomatoes, basil and parsley and continue to sauté. Make room in the middle of the pan and add the anchovies with the oil. Mash with a fork until almost paste like and toss.
5
Squeeze the juice of the lemon into a cup. Add the chicken broth to the lemon juice and add to the pan.
6
Place one cup of croutons in a food processor and give a few good chops.
7
Place the spaghetti in a serving bowl. Drizzle with a little olive oil and season with dashes of red pepper flakes. Grate Romano cheese and toss. Top with the croutons.

About

This is a perfect Friday night dinner.

Enjoy with Love,

Catherine
xo

Added:

September 22, 2012

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