ANCHOVY & ZUCCHINI SAUCE

By BobD

Ingredients

• 6 SERVINGS
• Anchovies disappear into dish while providing great depth of flavor-providing a foundation for the brighter notes of quickly cooked zucchini, lemon zest, and parsley.
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 large onion, thinly sliced
• 1 lb spaghetti
• 3 garlic cloves
• 12 oil-packed flat anchovy fillets
• 1 1/2 lb zucchini (about 3 medium), coarsely grated
• 1/2 cup chopped flat-leaf parsley
• 1 tablespoon grated lemon zest

Preparation

Step 1

Heat oil and butter in a deep 12-inch heavy skillet over medium-high heat until foam subsides, then saute onion with 1/2 tsp salt until golden, 8 to 10 minutes.

Meanwhile, cook spaghetti in a pasta pot of well-salted boiling water until al dente.

While spaghetti cooks, mince and mash garlic and anchovies together to form a paste.

Add paste to onion with 1/2 tsp pepper and saute 2 minutes.

Add zucchini and saute until crisp-tender, 1 to 2 minutes.

Reserve 1/2 cup pasta-cooking water, then drain spaghetti.

Add spaghetti to zucchini mixture with reserved cooking water and toss to coat.

Remove from heat and stir in parsley and zest.