Pasta with Anchovies and Zucchini

Pasta dishes are simply always delicious!

Bring plenty of salted water to the boil in a large saucepan.

To prepare the sauce, cut drained anchovy fillets into thin strips. Rinse and clean the zucchini and cut into thin slices. Rinse the tomatoes, cut out the stalk and dice. Remove the skin from the garlic and chop finely. Rinse the sage, pluck off the leaves and chop into wide strips.

Cook the pasta al dente on the stove according to package instructions.

Meanwhile, heat the olive oil in a large frying pan.

Once the oil is hot enough, add the sage and fry for about 3 minutes. Lift sage out of frying pan and drain on kitchen towel.

Add zucchini, anchovies, tomatoes and garlic to the hot oil and fry for about 2 minutes, then extinguish with 100 mml of pasta water. Let the sauce boil a little. Season with salt and pepper.

Drain the spaghetti, do not let it cool on the spot, and mix it with the sauce. Add the butter to the sauce. Arrange the spaghetti on four plates. Season the fried sage leaves lightly with salt and sprinkle them on the spaghetti together with the Parmesan cheese.

Instead of anchovies, this sauce can be served with fried sardine fillets. For this purpose, have 8 small sardines filleted by the fishmonger. Season them with salt and pepper and fry them on both sides in olive oil. Finally, place the fillets on top of the pasta.

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