This zucchini pasta recipe is very easy to do. I prefer using spaghetti made with whole grain farro flour because this kind of flour has more protein and more fiber content compared to wheat or durum wheat flour. Pasta made with farro flour is easily digestibleand its rustic flavor goes well with zucchini and anchovies. The crunchy bread is an appetizing addition and allows us to pair spaghetti with a slightly sparkling white or rosé wine.
Preparation time 35 ‘
320 g farro spaghetti – you can find them at gustoperamore online shop
350 g zucchini
6 anchovy fillets
50 g fresh bread crumbs
20 g onion
5 extra virgin olive oil tablespoons
Bring water to a boil (1 L of water per 100 g of pasta).
Wash and cut zucchini in half in lengthwise. Then slice the zucchini crosswise. Heat 3 tablespoons of extra-virgin olive oil in a large pot, add the anchovies and cook for two minutes. Set aside the anchovies and add onion and zucchini. Add salt to taste and let zucchini cook for about 20 minutes, if you cook the zucchini too long they will become mushy. When water boils, add the salt and pasta. Cook pasta until done (about 8 minutes depending on taste). While pasta is cooking, heat two tablespoons of extra virgin olive oil in a fry pan, add the fresh bread crumbs and cook, stirring occasionally, until the crumbs will become very crispy.
Drain the pasta, add it to the zucchini and stir, then add the anchovies and half of bread crumbs.
Stir, put pasta on the plates and sprinkle with crusty hot bread.
Serve while hot.
If your pasta looks sticky, add a ladle of pasta cooking water before adding the bread crumbs.
It is better to use fresh bread crumbs then dry bread crumbs because they will become very crunchy and they will match perfectly with zucchini.
Add hot pepper if you like.