Mediterranean Pasta
Summer is prime time for courgettes. We have made biscuits, courgetti, orzo dishes, etc with Jim’s growing efforts. But the thing that makes this dish sing is the minced anchovy just below the surface giving a richness and a taste of the sea. The flavours in this pasta dish make me think of the Mediterranean. Simple ingredients like tomato, garlic and oregano really don’t need much cooking to taste great. This Mediterranean summer pasta dish is just that.
Ingredients
- onion finely diced
- 4 cloves of garlic finely sliced
- 3 tomatoes finely diced
- 1 courgette halved and then slliced into crescents
- handful of pitted black olives, halved
- 3 anchovy fillets
- 1 tbsp tomato puree
- olive oil
- 1 tbsp oregano
- pasta of your choice
- 2 ladles of pasta water
- small handful of Caper berries
- Pecorino to taste
- salt for the pasta water
Instructions
- Get a pan of water on to boil for your pasta.
- Add olive oil to a heavy-based pan on a medium heat followed by your onions and garlic. Gently fry for 3-4 minutes until soft and translucent.
- Add your minced anchovy, stir and continue to fry until the onions are starting to turn golden. Add more oil if needed to ensure your onions don’t stick.
- Once the onions are golden add your tomatoes and give them a good stir then leave them to simmer for a few minutes. Meanwhile cook your pasta in the pan of boiling, salted water.
- Add a ladle of pasta water to your onions and tomatoes. Give it a good mix. Add the oregano and tomato purée followed by the second ladle of pasta water. Give everything a good mix.
- When your sauce reduces to a silky consistency add your courgette and olives. Cover and leave to cook for 2-3 minutes. You want your courgette to have a little bite when you serve so keep an eye on it, this last bit comes together quickly.
- Drain your pasta, remove the lid from the sauce and fold the pasta through.
- Serve with grated pecorino and a sprinkle of caper berries.