Start by cutting the zucchini into strips like noodles. Cook the chopped garlic in a generous spoon of extra virgin olive oil in a sauté pan over moderate heat. Stir in the anchovies and pepperoncino, mix until anchovies are crushed. Add the cherry tomatoes and white wine, simmer gently. Add olives, capers, tomato pulp and basil, cook for approx. 10 minutes. Stir the zucchini, while sauce is still hot. Cook the pasta according to packet instructions, toss with the sauce and finish with the basil, parsley and Parmesan cheese.
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