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Spaghetti in a Tomato Sauce with Anchovies & Zucchini

The funny thing about deciding to be lazy is the way the sluggishness spreads all over your day slowly and steadily making you almost incapable of doing any work. And today has been that day. It has poured relentlessly throughout the day making sure that my journey to the kitchen has only lead to making hot cups of Chai and nothing else.

 

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We had leftovers for lunch but for Dinner, I did want to make some effort without really doing much if you know what I mean. I was craving Carbs, and we are all aware that nothing satisfies Carb cravings better than fresh Pasta. As long as you have a recipe for a good sauce and some vegetables to throw in the mix, Pasta can be a great way to indulge in a good meal without worrying about the amount of time and energy that you will have to spend making it.

 

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I don’t enjoy Pasta in a cream based sauce as I find it too heavy for my palate, so I usually stick to tangy Tomato sauces. I love the flavor that Tomato imparts to the gravy and makes the Pasta taste even more delicious.

 

Recipe (Cooking time 30 minutes, serves 2) 

One small tin (45 g) Anchovies

One Tbsp Capers

Four large ripe Tomatoes roughly chopped (the juicy and ripe the Tomatoes, the better your sauce will turn out to be)

Two tbsp Tomato Puree

One Zucchini cubed

One tbsp Olive Oil

250 gms Pasta

One clove of Garlic finely chopped

Salt & Pepper to taste

Handful of fresh Basil Leaves

Freshly grated Parmesan Cheese

If you are using Tinned Capers, wash them gently under running water and drain.

Cook the pasta as per the instructions on the packet till Al Dante, drain in a colander and keep aside. Reserve a little water from the Pasta should you want to thin the Tomato sauce a little.

Heat the Olive oil in a heavy bottomed pan and lightly fry the Zucchini on all sides till slightly browned. Remove and drain on a paper towel.

In the same pan add the Garlic cloves, Anchovies and cook for a few seconds before adding the chopped Tomatoes and cook on a medium flame till they turn mushy.

Add the Tomato Paste, Salt & Pepper and cook for 5 minutes before adding the Zucchini and some of the fresh Basil. If you wish to add some water to make the sauce a little thin, use the leftover water from the Pasta that we boiled earlier. Keep in mind that the sauce has to have a thickish texture.

Add the Pasta in the sauce and mix well, so it is coated evenly.

Serve hot with some grated fresh Parmesan Cheese.

 

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bhavna

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