Prep:3 minutes
Cook:7 minutes
Makes:4 servings
450g flat ribbon pasta
2 large toorai(sponge gourds)or courgettes,coarsely grated
50g can anchovies(a variety of canned salted fish), drained and roughly chopped
I red chilli,deseeded and finely chopped
2tbsp bottled pickled cucumber, salted gherkins,rinded
1 grlic clove,crudhed
4tbsp pitted black olives, roughly chopped
4tbsp extra virgin olive oil
2tbsp parsley, chopped
- Cook pasta in a large pan of boiling water according to the packet instructions.(to save time, prepare ingredients while the pasta’s cooking.)About one minute before and of cooking time ,add the toorai ,then simmer until pasta in just cooked
- Meanwhile, put anchovies into a small pan and add the chilli,cucmber,garlic,olives and olive oil.Stir over low heat for 2-3 minutes
- Drain the pasta and return to pan.Pour hot anchovy mixture on top,mix well ans toss thought parsley .season and serve immediately
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