Pasta with Zucchini & Anchovy

serves 3-4

INGREDIENTS

16 oz bag of pasta (I used this brown rice quinoa fusilli)

Olive oil 

3-4 zucchini

2 large tomatoes or ~1 cup or more of halved cherry/grape tomatoes 

2 cloves of garlic

2 teaspoons anchovy paste or anchovy filets

2 tablespoons capers

2 tablespoons olives, halved

Lemon juice

Oregano 

Parsley 

Red chili flakes

Salt 

Pepper

Parmesan 

METHOD

Slice zucchini into circles, place onto a parchment-lined sheet plan, season with olive oil, salt, and pepper and roast in a 450 degree oven (on convection if possible) until golden brown (about 15 min)

Drizzle olive oil (start with 1 tablespoon) in a pan and add anchovy. Break up with a wooden spoon and then add garlic. Cook for a 2 min and then add chili flakes, capers, olives, and tomatoes. Simmer until tomatoes are cooked through.

Add water to a large pot, bring to a boil, and add 1 tablespoon of kosher salt. Add pasta into water and cook according to the instructions

Add 2 tablespoons of lemon juice to the tomato mixture and then add in the roasted zucchini. Stir and taste for seasoning. Add in oregano and parsley.

Once pasta is al dente, drain and drizzle with olive oil

Place pasta in a bowl and top with the zucchini tomato sauce and freshly grated Parmesan