I know many people dislike anchovies but you won’t taste it as the main flavor at all. It goes perfect with this recipe, balancing the sweetness of the zucchini and combines perfectly with the cheeses. The good thing is that if you have some of this pasta leftover, the day after is even better—just warm it up in the oven or air fryer!
Ingredients: (4 servings)
6 Tbs. Extra Virgin Olive Oil
250 Gr Rotelline pasta (you can substitute with fusilli)
3 Zucchini medium size
1/2 Onion finely chopped
1 Garlic clove
6 Basil leaves
6 Anchovies Fillets in oil
8 oz Mozzarella Cheese diced or shredded
2 Cups Grated Parmigiano Reggiano or Grana Padano
1 Cup Breadcrumbs
Salt and Pepper
- In a medium tall pot, bring water to boil. Add salt then throw in the pasta and cook 2 minutes shorter than what the method instruction says. Drain the pasta, transfer it in a tray add a drizzle of oil, mix the pasta well and let cool down.
- In a large pan at medium heat, add the extra virgin olive oil, warm it up then add the onion. Stir for a couple of minutes then add the garlic clove. When both reach a golden color, add the sliced zucchini.
- Turn the heat at high, sauté the zucchini seasoning it with salt and pepper. Add some warm water, cook it for about 4 minutes, add the basil, stir it and turn the it off.
- In a food processor, place the cooked zucchini with all the juice leftover. Add the anchovies then blend it all at the max speed until creamy. Transfer the sauce into the rotelline pasta, mix all well.
- In a round no-stick baking tray, make one layer of rotelline pasta covering all the tray surface. Top with half of the mozzarella and parmigiana cheese. Repeat making the second layer then add breadcrumbs and transfer it into a pre heated oven (400 F).
- Bake it for about 6/7 minutes then broil it for 2/3 minutes to get the crunchiness on top.
This pasta is good or even better the day after just needs to re-warmed up.