{"id":477,"date":"2010-08-15T06:05:00","date_gmt":"2010-08-15T06:05:00","guid":{"rendered":"https:\/\/enrilemoine.com\/2010\/08\/15\/flavorful-linguini-with-zucchini-yellow-squash-anchovy\/"},"modified":"2026-06-02T12:37:04","modified_gmt":"2026-06-02T16:37:04","slug":"anchovy-and-zucchini-linguine-recipe","status":"publish","type":"post","link":"https:\/\/enrilemoine.com\/en\/2010\/08\/15\/anchovy-and-zucchini-linguine-recipe\/","title":{"rendered":"Mediterranean Pasta Recipe with Zucchini and Anchovies"},"content":{"rendered":"\n
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Linguini<\/em> al dente with zucchini, anchovies, and peperoncini<\/em> ready in just 15 minutes. Bold flavor, minimal ingredients, zero fuss. If you’re looking for a pasta that tastes like the Mediterranean but is ready before you finish your first glass of wine, this is it. <\/p>\n\n\n\n

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The zucchini stays firm and almost crisp, the anchovies melt into the oil creating a deep, savory sauce, and the peperoncini<\/em> add just the right kick to make it completely addictive.<\/p>\n\n\n

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As a member of the\u00a0Amazon Affiliate Program<\/a>\u00a0and other affiliate programs, I receive compensation for products sold through the affiliate links in this post at no cost to the buyer.<\/em><\/em><\/p>\n\n<\/div>\n\n\t\t\t\t

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  1. A Recipe That's Here to Stay<\/a>
  2. Ingredients<\/a>
  3. How to Make Mediterranean Pasta with Zucchini and Anchovies<\/a>
  4. FAQs<\/a>
  5. Other Easy Pasta Recipes You'll Love<\/a>
  6. Mediterranean Pasta Recipe with Zucchini and Anchovies<\/a><\/ol>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div><\/div>\n\n\n\n
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    A Recipe That’s Here to Stay<\/em><\/em><\/h2>\n\n\n\n

    This is one of those recipes I treasure from my time living in Southern California. I had a thriving kitchen garden<\/a> where I grew almost all my own produce.<\/em><\/p>\n\n\n\n

    The thing was, you’d suddenly find yourself with an abundance of tomatoes<\/a>, or eggplant<\/a>, or zucchini <\/a>\u2014 all at once \u2014 and you had to get creative to keep things interesting.<\/em><\/p>\n\n\n\n

    So when I came across Neil Perry’s recipe<\/a> for this zucchini pasta \u2014one that also called for garlic, anchovies, and peperoncini\u2014 I thought: bingo! I have a thing for bold flavors, and the way they play off the mildness of the zucchini here is just perfect.<\/em><\/p>\n\n\n\n

    I first published this recipe in the summer of 2010. The photos were terrible \u2014 I’d taken them on a BlackBerry (I know, hard to believe, but it’s true). So I reshot the whole thing in the spring of 2019.<\/em><\/p>\n\n\n\n

    Back in 2010, zucchini noodles weren’t even a thing yet. So a proper bowl of pasta \u2014my favorite food\u2014 loaded with saut\u00e9ed zucchini, garlic, anchovies, and<\/em>\u00a0peperoncini<\/em>\u00a0was, and still is, the best. I hope you love it as much as I do.<\/em><\/p>\n\n\n\n

    Enjoy!<\/em><\/p>\n\n\n\n

    Enri<\/strong><\/em><\/p>\n\n<\/div>\n\n

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    Ingredients<\/h2>\n\n\n\n
    \"A<\/figure>\n\n\n\n

    To make this zucchini and anchovy pasta you’ll need:<\/p>\n\n\n\n