Pasta with toasted almonds, anchovies & courgettes

Name: Pasta with toasted almonds, anchovies & courgettes
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 4 tbsp extra virgin olive oil; 600 g courgettes, sliced into 1cm rings; 350 g pasta, such as No.1 Mafaldine; 50 g can anchovies in olive oil; 40 g skin-on almonds, finely chopped; 1 large clove garlic, thinly sliced; Large pinch chilli flakes or Cooks’ Ingredients Turkish Pepper Flakes; 1 unwaxed lemon, juice and zest

Anchovies and almonds make an unusual but delicious combination here, especially when combined with caramelised courgettes and plenty of zingy lemon. It’s a dish that you’ll keep returning to!

0 out of 5 stars(0) Rate this recipe

HealthyLow in saturated fat1 of your 5 a day

Serves4
CourseLunch
Prepare15 mins
Cook40 mins
Total time55 mins

Please 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.

4 tbsp extra virgin olive oil
600g courgettes, sliced into 1cm rings
350g pasta, such as No.1 Mafaldine
50g can anchovies in olive oil
40g skin-on almonds, finely chopped
1 large clove garlic, thinly sliced
Large pinch chilli flakes or Cooks’ Ingredients Turkish Pepper Flakes
1 unwaxed lemon, juice and zest

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.

Cook’s tip

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