Summer Squash Anchovy Pasta
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 10 oz spaghetti (preferably whole wheat)
  • 3 TBS extra virgin olive oil, divided
  • 3 anchovies
  • 2 large summer squash, quartered and sliced (about 1 lb)
  • 1 large onion, diced
  • 4 garlic cloves, minced
  • ½ tsp each: turmeric, black pepper, and salt
  • 1 TBS lemon juice
  • ½ cup fresh basil leaves
  • ½ cup crushed peanuts
Instructions
  1. Cook pasta according to package directions. Drain and reserve ½ cup pasta cooking liquid.
  2. Meanwhile, heat 2 tablespoons olive oil in a skillet. Add anchovies, cooking until broken up and dissolved into the oil. Add squash, onion, garlic, turmeric, black pepper and salt, tossing to combine. Cook partially covered for 25 minutes, stirring occasionally to prevent browning (which will make the sauce brown, not yellow).
  3. Transfer the squash mixture to a blender. Add lemon juice with reserved pasta cooking liquid. Process the mixture until very smooth.
  4. Toss the squash puree with cooked pasta. Garnish with basil, crushed peanuts, and the remaining 1 TBS extra virgin olive oil.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/summer-squash-anchovy-pasta/