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You are here: Home / All Recipes / ZUCCHINI PASTA

ZUCCHINI PASTA

By Manuela | January 25, 2016 | InAll Recipes, Blog, Mains

Today, my friend Flit asked me for this recipe. I made it for Poppies birthday lunch, it was a hot day and this dish was perfect!

For 4 people:

• 5 medium zucchini
• 2 handful of ruggola
• 4 organic eggs
• 6 anchovies
• 1 chillie
• freshly grated Parmigiano
• 5 garlic cloves
• 500 gr ripe baby tomatoes
• fresh basilico leaves
• virgin olive oil

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•  put he ruggola on your serving plate
• with a julienne peeler, shred the zucchini
• add them to the ruggola

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• chop the anchovies and chilies finely
• add 3 tablespoons of olive oil
• little salt ( the anchovies are already salted)
• pepper
• mix all well

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• in the mean time put some olive oil in a fry pan
• add the garlic cloves, with skin on
• the tomatoes and basilico
• cook gently for about 20 minutes, tossing from time to time

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• remove the garlic skin
• add the tomatoes to the zucchini
• poach the eggs

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• gently place the poached eggs on top of the tomatoes
• add salt and pepper
• then grate some Parmigiano over the top
I am hopeless at poaching eggs! So I soft boil them and then scoop the
egg out carefully with a spoon.

 

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