Zucchini pasta
Adding the cooking water to the sauce will prevent the spaghetti from becoming lumpy when you mix it in. The key is to boil the spaghetti for a shorter time than the recommended time, taking into account the time it will take to mix with the sauce
How to make it
1
Bring a pot of water to a boil, add salt, and boil the spaghetti until it is slightly al dente (approximately 1 minute before the recommended cooking time). In this case, boil for 4 minutes
2
Cut the zucchini into 5mm thick slices and cut them into thirds lengthwise. Cut the cherry tomatoes into skewers
3
Heat the garlic, deseeded chili pepper, and olive oil in a frying pan until fragrant, then add the zucchini and anchovies from step 1 and continue frying. Add the parsley and cherry tomatoes and continue frying
4
Add 1 and the cooking water to 3 and mix. Serve and sprinkle with parsley
Materials 1 person
-
- zucchini
- 1/2
-
- Fruit tomato
- 1 piece
-
- Chop garlic
- 1/2 tbsp
-
- Red chili pepper
- 1 bottle
-
-
Olive Oil
Ardoino Extra Virgin - 2 tbsp
-
Olive Oil
-
- Anchovies
- 2
-
- Mince parsley
- 1 tablespoon
-
- Boiling water
- 50cc
-
[Boil spaghetti]
- Spaghetti di Czech No.10 Federini
- 80g
-
- Boiled water
- 3000ml
-
- 1% salt content of salted
- 30g
-
- For minced parsley
- 1/2 tbsp
[PR]
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