Charred Zucchini Pasta with Garlic, Red Pepper & Anchovy
Ingredients
- 1½ poundszucchini
- 1 poundpasta (short shapes like penne or rigatoni work best)
- 4anchovy fillets in oil
- 6 clovesgarlic
- ½ teaspoonred pepper flakes
- ¼ cupolive oil
- 1lemon
- 1 teaspoonkosher salt (plus more for pasta water and to taste)
- ·freshly ground black pepper
Prep
- 01
Trim ends from zucchini and slice into 1/4-inch-thick rounds.
- 02
Mince 6 garlic cloves.
- 03
Have anchovy fillets ready to add.
Method
- 01
Bring a large pot of salted water to a boil for the pasta.
- 02
While water heats, heat 2 tablespoons of the olive oil in a large skillet over high heat until smoking. Working in batches, add half the zucchini slices and let them sit undisturbed for 2–3 minutes until deeply golden. Stir, cook another 1–2 minutes until tender-charred, then transfer to a bowl. Repeat with remaining 2 tablespoons oil and zucchini.
- 03
In the same skillet, reduce heat to medium. Add remaining oil, sliced garlic, anchovy fillets, and red pepper flakes. Cook gently for 1–2 minutes, stirring occasionally, until garlic softens and anchovies dissolve into the oil. Do not brown.
- 04
Add charred zucchini back to the pan. Juice the lemon directly into the skillet, season with salt and black pepper to taste, and toss to coat. Keep warm.
- 05
Cook pasta to al dente according to package directions. Reserve 1 cup pasta water, then drain.
- 06
Add drained pasta to the zucchini pan with 3/4 cup pasta water. Toss over medium heat for 1–2 minutes until the sauce coats the pasta and thickens slightly, adding more water if needed. Serve immediately.
Spice Tips
The red pepper flakes deliver a gentle warmth here. For more punch, increase to 3/4 teaspoon or add a pinch of cayenne. For a cooling counterpoint, finish the plate with fresh lemon zest or a handful of roughly torn basil.