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2000s Recipes + Menus

Pasta with Anchovies and Zucchini

  • Active time:30 min
  • Start to finish:30 min
May 2009
Chefs have long considered canned anchovies (left over from Italian Vegetable Salad with Creamy Garlic Dressing) a “power ingredient” because of the way they can disappear into a dish while providing great depth of flavor. That’s exactly what they do in this weeknight-easy pasta, providing a foundation for the brighter notes of quickly cooked zucchini, lemon zest, and parsley.
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 large onion, thinly sliced
  • 1 lb spaghetti
  • 3 garlic cloves
  • 12 oil-packed flat anchovy fillets
  • 1 1/2 lb zucchini (about 3 medium), coarsely grated
  • 1/2 cup chopped flat-leaf parsley
  • 1 tablespoon grated lemon zest
  • Heat oil and butter in a deep 12-inch heavy skillet over medium-high heat until foam subsides, then sauté onion with 1/2 tsp salt until golden, 8 to 10 minutes.
  • Meanwhile, cook spaghetti in a pasta pot of well-salted boiling water until al dente.
  • While spaghetti cooks, mince and mash garlic and anchovies together to form a paste. Add paste to onion with 1/2 tsp pepper and sauté 2 minutes. Add zucchini and sauté until crisp-tender, 1 to 2 minutes.
  • Reserve 1/2 cup pasta-cooking water, then drain spaghetti. Add spaghetti to zucchini mixture with reserved cooking water and toss to coat. Remove from heat and stir in parsley and zest.