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Mediterranean penne with anchovies, zucchini and gremolata
Mediterranean penne with anchovies, zucchini and gremolata
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Ingredients
Directions
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Drain the anchovies and leave them for 5 minutes in the milk.
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Cut the courgettes in quarters lengthwise. Remove the seeds and cut the flesh into pieces of 4 cm. Slice the garlic.
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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.
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Heat the oil in the same frying pan and fry the anchovies and ¾ of the garlic for 2 minutes on low heat.
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Add the peeled tomatoes and simmer for 10 minutes on medium heat. Season this sauce with pepper and salt.
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Meanwhile, cook the pasta in plenty of water with a little salt in 10 minutes. Drain.
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Meanwhile cut the parsley very finely for the gremolata.
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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.
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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.
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Nutrition
575Calories
Sodium41% DV990mg
Fat37% DV24g
Protein34% DV17g
Carbs23% DV70g
Fiber24% DV6g
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