Ingredients:1 lb. of your favorite spaghetti3 zucchini’s – sliced (with or without skin)1 onion – sliced3 vine ripe tomato’s – quartered4 cloves of garlic – chopped2 oz. can of anchovies – in oilHandful of Italian parsley – choppedHandful of fresh basil – chopped1 cup of chicken brothJuice of 1 lemonDashes of salt Dashes of black pepperDashes of red pepper flakesOne cup of croutonsGrated Romano cheese
Prepare the spaghetti as directed.
Heat a large frying pan with a drizzle of olive oil.
Add the sliced zucchini, onions and garlic. Sauté until the zucchini slightly golden andthe onion is slightly translucent. Season the veggies with a few dashes of salt and pepper.
Add the tomatoes, basil and parsley and continue tosauté. Make room in the middle of thepan and add the anchovies with the oil. Mash with a fork until almost paste like and toss.
Squeeze the juice of the lemon into a cup. Add the chicken broth to the lemon juice andadd to the pan.
Place one cup of croutons in a food processor and give a fewgood chops.
Place the spaghetti in a serving bowl. Drizzle with a little olive oil and seasonwith dashes of red pepper flakes. GrateRomano cheese and toss. Top with thecroutons.
This is a perfect Friday night dinner.
Enjoy with Love,
Catherine xoIt is a delight to direct you to my friend, Lucia, who produces a delicious blog, "So what are you making...". Lucia cooked a recipe from, Living the Gourmet, Roast Pork Shoulder.She is has delicious home cooked recipes. The kind of recipes that remind you of growing up in simpler times with fond memories. They are the recipes that take time and love to cook. Please visit Lucia. She is a wonderful cook. Blessings my dears. Catherine xo
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