PAPPARDELLE WITH ZUCCHINI, ANCHOVIES AND MINT
Yield 6 people
Number Of Ingredients 10
Steps:
- In a large bowl, mix the anchovies, mint, chives and 2 tablespoons of the oil. In a large skillet, heat the remaining 1/4 cup of oil until shimmering. Add the garlic and crushed red pepper; cook over moderate heat until the garlic is lightly golden, about 3 minutes. Add the zucchini, season with salt and cook over moderately high heat, tossing, until crisp-tender, about 5 minutes. Meanwhile, cook the pappardelle in a large pot of boiling salted water until al dente. Drain, reserving 1/2 cup of the pasta water. Return the pasta to the pot. Add the zucchini and the reserved pasta water and toss over moderate heat. Transfer the pasta to the bowl with the anchovies and herbs, season with salt and toss well. Serve right away, passing the Parmesan and lemon wedges at the table.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
pagolir pagol
[email protected]I love this dish! It's become a regular in my meal rotation.
Muhammad Awais Memon
[email protected]I wasn't sure what to expect from this dish, but I was really impressed. The flavors were complex and well-balanced.
Igwe Sunday
[email protected]This was my first time cooking with anchovies, and I was pleasantly surprised. They added a delicious umami flavor to the dish.
Slime come
[email protected]I added a bit of red pepper flakes to give the dish a little kick. It was perfect!
Kamohelo Pelea
[email protected]This dish is perfect for a summer meal. It's light and refreshing, and the zucchini is at its best right now.
sakib ahmed
[email protected]I'm a vegetarian, so I substituted the anchovies with capers. It was still really good!
Dan Bohara
[email protected]I made this dish for a dinner party, and it was a huge hit. Everyone loved the unique flavor combination.
Ntate Molakeng
[email protected]This was a quick and easy dish to make, and it was absolutely delicious. I'll definitely be making it again.
Asia Mahi
[email protected]I've never been a big fan of anchovies, but they were surprisingly good in this dish. The saltiness of the anchovies balanced out the sweetness of the zucchini.
Jenna James
[email protected]This dish was a delightful combination of flavors and textures. The zucchini and anchovies were cooked perfectly, and the mint added a refreshing touch.