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£14.25Price per unit
£1.43/100mlPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 220°C, gas mark 7. Drizzle 3 tbsp oil over a large baking tray, spread the courgettes out over it, toss to coat in the oil, then spread out into a single layer. Season, then roast for 30-40 minutes, turning once, until deeply caramelised.
When the courgettes have around 15 minutes left, cook the pasta according to pack instructions. Meanwhile, heat a frying pan over a medium-high heat and add the anchovies and their oil. Add the remaining extra virgin oil and the almonds, then fry, stirring, for 3-4 minutes, until lightly golden.
Stir in the garlic and chilli and fry for 2 minutes more. Stir in the lemon juice and zest, then set the pan aside – the anchovies should have melted.
Once the pasta is cooked, drain and tip into the frying pan with the courgettes. Toss everything together over a low heat for a minute. Serve immediately in bowls, topped with some basil leaves, if liked.
Anchovies in oil are ideal for cooks who love big flavour and a two-in-one ingredient. Great in pastas like this, or try using it in the dressing for an anchovy-laden Caesar salad.
Typical values per serving when made using specific products in recipe
Energy | 2,373kJ/ 566kcals |
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Fat | 23.7g |
Saturated Fat | 3.3g |
Carbohydrates | 65.6g |
Sugars | 3.8g |
Fibre | 6.2g |
Protein | 19.5g |
Salt | 1.6g |
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