Spaghetti with zucchini cream, yellow cherry tomatoes and marinated anchovies
Spaghetti with zucchini cream, yellow cherry tomatoes and marinated anchovies are a tasty and genuine spring dish. Discover doses and recipe here!
Dietary Information
Servings:
- 1
To prepare spaghetti with zucchini cream, yellow cherry tomatoes and marinated anchovies, wash the cherry tomatoes and cut them in half 1. Wash and trim the zucchini 2, then cut them in half and then get quarters; finally separate the green part from the white part which is more watery 3.
- 2
Cut the green part into larger cubes 4 and the white part into smaller cubes 5. Blanch the green cubes for 4-5 minutes in salted water 6 (use a large pot because you will cook the spaghetti there later).
- 3
Drain the zucchini in a jug 7, then add a little cooking water 8, a drizzle of oil 9 and salt.
- 4
Blend with an immersion blender 10 to obtain a homogeneous cream. In a pan, heat a drizzle of oil with a clove of garlic 11, then pour in the white pulp of the zucchini 12. Cook for about 3 minutes.
- 5
Then add the yellow cherry tomatoes 13 and continue cooking for another 3 minutes. Also add the Taggiasca olives 14 and sauté everything together. Season with salt, remove the garlic 15 and turn off the heat.
- 6
Cook the pasta in plenty of salted water 16, drain into the pan with the vegetables, turn the heat back on and stir-fry 17 adding the cleaned zucchini flowers, a little cooking water 18 and a drizzle of oil.
- 7
The pasta is ready: distribute the zucchini cream on the bottom of the plate, place a nest of spaghetti, complete with more cream, 2 fillets of marinated anchovies with citrus oil 19, the chopped mint 20 and a drizzle of oil. Serve the spaghetti with zucchini cream, yellow cherry tomatoes and marinated anchovies immediately 21.
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