Zucchini Pasta for Vigilanti

Tagliatelle, with robust flavours from the Mezzogiorno.
Tagliatelle, with robust flavours from the Mezzogiorno.


It is always exciting when the first zucchini of the season appear. That initial joy occurred one month ago. We are still happy about the little flushes, but it pays to be vigilant. Turn your back, and the zucchini turn totally phallic. Large zucchini also sap the life out of the plants, slowing the fertility. It pays to pick often.

This recipe is similar to the classic Orecchiette con Broccoli e Acciughe but substituting zucchini for the broccoli. It tastes like the Mezzogiorno, a robust pasta from the south of Italy.OLYMPUS DIGITAL CAMERA

Tagliatelle con Zucchini e Acciughe-  Tagliatelle with zucchini and anchovies.

Recipe ( for 2 )

  • 200 g tagliatelle egg pasta
  • 3 medium zucchini, grated
  • Extra Virgin Olive oil
  • 6 anchovy fillets
  • 3 garlic cloves, chopped finely.
  • chilli flakes
  • freshly ground black pepper.
  • fresh parmesan to serve

Method.

  1. Grate the zucchini on a box grater or with a grating disc on a food processor. Squeeze out the juice lightly.
  2. Heat a medium-sized frying pan, then add oil- around 2 or 3 tablespoons. Add the garlic and anchovies, heat and melt the anchovies, then add a sprinkling of chilli flakes to taste. Then add the grated zucchini, toss around well for a few minutes.
  3. Cook the tagliatelle nests in ample salted water. Drain, retaining a little moisture on the pasta. Add the pasta to the zucchini and toss around.
  4. Serve with torn basil leaves and grated parmigiana.

    The grated zucchini are tossed in a pan with oil, garlic, anchovy and chilli
    The grated zucchini are tossed in a pan with oil, garlic, anchovy and chilli

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17 thoughts on “Zucchini Pasta for Vigilanti”

    1. Yes it is a hand stitched map of italy. Another good op shop find. The zuccninis will be fine – I often start a few now as back up for the older ones. The pasta is a good old stand by.

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  1. Great photo of that op shop find and this looks delicious. In my minds eye, you are out there watching those zucchini like a hawk. Thus far, I have never grated zuchinni into pasta, will have to give it a whirl.

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  2. Looks and sounds delicious!

    When I was a child one of my favourite recipes of Zucchini time was one involving the flower, stuffed and fried. Very addictive, and even though it was fried and stuffed (often with mozzarella and sometimes anchovies – whatever was in season), it was very light. A Summer delight.

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    1. Yes, thats one of my favourites too, especially later in the season as then I can spare a few flowers to slow the fruit down. Although standing there and frying for greedy ones is hard work.

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  3. I’m a big fan of anchovies and garlic, despite the fact that they are strong flavours. I love the fact that you didn’t go too easy (cautious) on them here! Beautiful dish, I can’t wait to try it xxx

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  4. No, I never go too eaasy on these things. They provide the flavour to what would otherwise be a bland dish. As I don’t eat meat, but do eat fish, I find anchovies very useful in providing that missing factor. Thanks xx

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