How to Cook Appetizing Pasta garlic anchovies and courgette flowers

Pasta garlic anchovies and courgette flowers. The courgettes are grated to make a sauce to coat the pasta. Anchovies give depth of flavour and chilli adds some zing. Add the pasta and cook 'al dente.

Easiest Ever Courgette Pasta With Anchovies. I have eaten courgette flowers at restaurants a few times, but had never seen them for sale in their raw, unadulterated purity. It is unlikely that you I eat them roasted, char-grilled, stewed in ratatouille, and sauteed with plenty of garlic as a simple pasta sauce. You can cook Pasta garlic anchovies and courgette flowers using 5 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Pasta garlic anchovies and courgette flowers

1. It's of Garlic (1clove at least per person).
2. Prepare of Anchovies 5/6 per person.
3. You need 2 of courgette flowers per person.
4. It's of Extra virgin olive oil.
5. You need of Your favourite pasta.

I had never cooked the flowers before. Gently fry the chopped anchovies, garlic and chilli in the butter and a healthy glug of olive oil for around three to four minutes until the anchovy pieces start to melt. Turn off the heat, tip in the pasta and courgettes, along with some seasoning (a little salt and lots of pepper) and the lemon zest. This pasta dish is pure brilliance in its absolute simplicity, and has the most amazing aromas and flavors.

Pasta garlic anchovies and courgette flowers step by step

1. Chop the garlic fine.
2. Fry on a very low heat the garlic with the anchovies (if you buy them in ev olive oil use that oil).
3. Chop or tear the (washed) courgettes flowers.
4. Boil the pasta in salted water.
5. When al dente transfer it in the pan with your garlic and (now melted in the oil) anchovies mix with a little cooking water and toss over medium heat until amalgamated.
6. Turn off the heat and add the flowers, toss once again and serve. Yummy!.
7. Quick tip: the garlic and anchovies sauce is known as bagnacauda in North Italy and is very nice served over roasted peppers, try it!.

Stir in the anchovies, capers and red pepper and cook for a half-minute more, then Drain the pasta and return it to the pot. Pour in the garlic mixture, add the parsley, if using, and toss well to coat. Serve with grated Parmesan if desired. It's my last minute go-to dinner that I devour about once a week. When the garlic and anchovies are just starting to stick to the bottom of the pan, deglaze by pouring in the wine.