Spaghetti with Zucchini and Anchovies
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
Prepare the spaghetti as directed.
Heat a large frying pan with a drizzle of olive oil.
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.
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.
Squeeze the juice of the lemon into a cup. Add the chicken broth to the lemon juice and add to the pan.
Place one cup of croutons in a food processor and give a few good chops.
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.