Zucchini (and leek) pasta

Hozzávalók

500gm Creste de Gallo pasta, or another short dried pasta

100ml extra-virgin olive oil

4 green zucchini, peeled and sliced into 5cm lengths

(or 2 leeks and 2 zucchinis)

2 cloves of garlic, finely chopped

5 anchovies

1 large red chilli, seeded and finely chopped

2 tablespoons fresh thyme

2 tablespoons fresh marjoram

50gm (or a big fistful) grated Parmesan and pecorino plus extra to serve

Zest of 1 lemon

Útmutatók

Set a large pot of salted water to boil.

Heat extra-virgin olive oil in a large pot or heavy-based frying pan. Cook the zucchini (leek), thyme, marjoram, anchovies and pepper over medium to high heat, for approximately 8-10 minutes, stirring every minute or so.

When the zucchini has started to break down and turned slightly mushy, add garlic and chilli. Continue cooking and stirring for roughly another 5 minutes.

Add pasta to boiling salted water and cook until al dente.

When the pasta is cooked, drain, reserve two ladles of pasta water, and then add pasta and reserved water to zucchini mix. Over high heat, stir all until combined and creamy.

Serve immediately, scattered with Parmesan and salt and pepper to taste.

Addition:

Bread crumb to top pasta.

- Stale bread

- garlic

- evoo

- thyme

- dry porcini

Pulse bread and porcini. Fry garlic and herbs, then add rest and stir until crispy.