in Italy

Penne with ricotta, zucchini, anchovies and sun-dried tomatoes

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Ingredients for 2 servings:

  • 250g penne
  • 50 g dried tomatoes
  • 8 anchovy fillets (in brine)
  • 1 small zucchini
  • 150 g ricotta
  • 2 cloves garlic
  • Parsley
  • salt and pepper
  • 2 tsp oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Soak the tomatoes in hot water for half an hour, then cut into strips. Meanwhile, cook the penne in plenty of salted water until al dente. Finely chop the garlic and sauté in oil. Thinly slice the zucchini and fry. Add a little of the tomato soaking water and sauté for five minutes. Finely slice the anchovies and add them to the zucchini along with the tomato strips. Sauté briefly, then stir in the ricotta. Mix in the pasta, undrained. If there is still any liquid left (the sauce should not be too runny, but more of a cream), add a little of the tomato soaking water. Season with salt and pepper and sprinkle with finely chopped parsley.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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