Those who cook the "right" sauce for Caesar salad at home often have a jar of anchovies standing idle after that. I once had the same thing, until I was puzzled by the question of what else I could cook with them, until I found this recipe for Italian cuisine in one of the cookbooks. Today I want to share this with you. Maybe you will like it as much as I do, and you will already be buying anchovies not only for salad.
| Cook Time | 30 minutes |
| Servings |
Ingredients
- 500 gram Broccoli
- 500 gram Zucchini
- 200 gram Green peas (frozen)
- 8 cloves Garlic
- 12 pieces Anchovies
- 300 gram Pasta horns, shells
- 1 tablespoon Olive oil
- Salt to taste
- Black pepper to taste
Ingredients
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Instructions
- Blanch the broccoli in boiling water for 1 minute. Cool in ice water and drain. Cut the zucchini into small pieces.
- Finely chop the garlic. Cut the anchovy fillet into small pieces. Fry the garlic and anchovies for 5 minutes in a preheated frying pan with oil, stirring.
- Boil the pasta in salted water as indicated on the package.
- Add broccoli, zucchini and green peas to the pan with anchovies. Stir-fry until the vegetables are tender, about 7 minutes. Pepper and, if there is not enough salt, then add salt again.
- Add the vegetables and anchovies to the pasta and mix.
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