Orecchiette with Anchovies, Lemon, and Zucchini

Orecchiette with anchovies, lemon, and zucchini is a delicious dish that combines the bold flavor of the sea with the freshness of vegetables. Here is the recipe.

Ingredients

• 320 g of orecchiette
• 300 g of zucchini
• 100 g of anchovies in oil
• 1 lemon (both juice and grated zest)
• 2 cloves of garlic
• Extra virgin olive oil (to taste)
• Chili pepper (optional)
• Chopped parsley (optional)
• Salt (to taste)
• Pepper (to taste)

Preparation

1. Start by cleaning the zucchini and cutting them into dice or thin rounds, according to your preferences.
2. In a large pan, sauté the garlic cloves in extra virgin olive oil, with a small piece of chili pepper if you like a touch of spice.
3. Remove the garlic as soon as it is golden and add the zucchini, sautéing them over medium heat for about 10-15 minutes or until they are lightly browned and soft.
4. Meanwhile, heat a large amount of salted water in a pot and cook the orecchiette according to the package instructions to achieve al dente pasta.
5. While the pasta is cooking, add the anchovies to the zucchini and let them melt over low heat, stirring gently so that they become flavorful, but without breaking up too much.
6. Drain the orecchiette, reserving some of the cooking water.
7. Transfer the pasta to the pan with the zucchini and anchovies, adding lemon juice and zest.
8. Mix well, adding a little cooking water if needed to bind the sauce to the pasta.
9. Season with salt and pepper and let everything flavor for a couple of minutes over high heat.
10. Sprinkle with chopped parsley before serving.

Curiosity

Orecchiette are a type of pasta typical of Puglia, whose shape resembles little ears, which is where they get their name. In this recipe, the lemon provides a fresh and spring-like note, while the anchovies offer a pronounced taste of the sea that pairs well with the sweetness of the zucchini.

Enjoy your meal!