Mediterranean penne with anchovies, zucchini and gremolata

Name: Mediterranean penne with anchovies, zucchini and gremolata
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 1 look anchovy fillets in canned oil 46 g; 4 el (long life milk; 2 zucchini; 4 toe garlic; 5 el (olive oil; 800 ml peeled canned tomatoes; 300 g penne pasta; 20 g fresh flat parsley; 1 lemon cleaned up; 240 g Kalamata olives without pit little pot

Ingredients

Directions

Drain the anchovies and leave them for 5 minutes in the milk.
Cut the courgettes in quarters lengthwise. Remove the seeds and cut the flesh into pieces of 4 cm. Slice the garlic.
Heat the oil in a frying pan and fry the zucchini for 5 minutes on a high heat. Remove from the pan and place on a plate. Let the anchovies drain.
Heat the oil in the same frying pan and fry the anchovies and ¾ of the garlic for 2 minutes on low heat.
Add the peeled tomatoes and simmer for 10 minutes on medium heat. Season this sauce with pepper and salt.
Meanwhile, cook the pasta in plenty of water with a little salt in 10 minutes. Drain.
Meanwhile cut the parsley very finely for the gremolata.
Grate the yellow skin of the lemon and mix with the parsley, the rest of the garlic and the oil. Season with pepper and salt.
Remove the tomato sauce from the heat and pour in the pasta and the olives. Divide the plates and divide the courgette. Garnish with the gremolata.