Zucchini Pasta With Anchovies Recipes

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PAN-FRIED ZUCCHINI WITH ANCHOVY VINAIGRETTE



Pan-Fried Zucchini with Anchovy Vinaigrette image

Provided by Giada De Laurentiis

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

1/4 cup olive oil
3 zucchini, sliced into 1/3-inch-thick rounds
1/2 teaspoon kosher salt, divided
1/4 cup freshly grated Parmesan
2 teaspoons anchovy paste
2 tablespoons capers, drained
1/4 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1 vine-ripened tomato, seeded and diced
1 tablespoon lemon juice
2 tablespoons chopped fresh Italian parsley

Steps:

  • Heat a large skillet over medium-high heat. Add half of the olive oil and heat until it shimmers. Add half of the zucchini slices so they lay in one single layer. Cook until deep golden brown, about 4 minutes. Sprinkle with 1/4 teaspoon salt. Flip each slice and cook an additional 4 minutes to brown the other side. Remove to a paper towel-lined plate and continue with the remaining oil, zucchini and salt. Place drained zucchini on a platter and sprinkle with the Parmesan.
  • When all the zucchini has been removed, turn off the heat and pour off all but 1 tablespoon of oil from the skillet. Add the anchovy paste and break apart with a wooden spoon until it dissolves and smells toasted. Add the capers, oregano, red pepper flakes and tomato. Squeeze in the lemon juice and stir. Spoon the tomato mixture over the zucchini and sprinkle with the chopped parsley.

ZUCCHINI NOODLES WITH ANCHOVY BUTTER | EPICURIOUS



Zucchini Noodles with Anchovy Butter | Epicurious image

Zucchini "noodles" taste surprisingly indulgent when tossed with plenty of cheese, red-pepper flakes, and olive oil.

Provided by Julia Turshen

Yield 6 servings

Number Of Ingredients 5

4 tablespoons (½ stick) unsalted butter
6 oil-packed anchovy fillets
2-3 large zucchini, thinly sliced into noodle-like ribbons with a vegetable peeler or mandoline (about 6 cups)
½ cup grated Parmesan
1 teaspoon crushed red pepper flakes

Steps:

  • Melt butter in a small saucepan over medium heat. Add anchovies and cook, breaking them up with a wooden spoon, until dissolved, about 5 minutes.
  • Combine zucchini ribbons, Parmesan, red pepper flakes, and anchovy butter in a large serving bowl. Serve immediately.

ZUCCHINI WITH ANCHOVIES AND CAPERS



Zucchini with Anchovies and Capers image

Fresh anchovy fillets and capers give this zucchini side dish a classic Italian flavor. Also Try:Steamed Swordfish Bagnara-Style, Raw and Cooked Salad

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 6

6 tablespoons extra-virgin olive oil
4 large cloves garlic, crushed
6 anchovy fillets, finely chopped
2 1/2 pounds small zucchini, trimmed and sliced into 1/4-inch-thick rounds
1 teaspoon coarse salt
1/4 cup drained small capers

Steps:

  • Heat olive oil in a large, heavy-bottomed skillet over medium heat. Add garlic and cook until it begins to sizzle, about 1 minute. Add chopped anchovies and cook, stirring, until anchovies melt into oil, about 2 minutes.
  • Add zucchini and cook, stirring, to coat. Season with salt and cook until zucchini are softened and lightly caramelized, about 15 minutes. Add capers and cook, stirring, about 2 minutes. Remove from heat; serve hot or at room temperature.

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