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Wednesday Wind-down: Anchovy and courgette tagliatelle

Anchovies just don't look as pretty in a photo... Photo:

Not everyone loves anchovies but I adore the fishy, salty morsels of deliciousness. Love them or hate them, you can’t deny that they pack a punch and I like to add them to lots of different dishes, such as eggs fried in anchovy butter: simply mash the anchovies into some butter and fry the eggs in it – a favourite in our house. If you love anchovies too then try this recipe my sister, Rachel, passed on a while back. I make it regularly as it’s minimal effort and really tasty.

It’s also the perfect time for courgettes, which are in season now. This recipe is based on feeding four people.


4 servings of tagliatelle.
4 large courgettes, grated.
4 cloves of garlic, crushed.
60g anchovy fillets, chopped. (If you love your anchovies feel free to add more!).
1 lemon, zested.
Olive Oil
Salt and pepper
50g parmesan cheese, grated.
Chilli flakes, if desired.


  • Bring large pot of water to the boil, add tagliatelle and cook al dente.
  • In a large frying pan, heat a generous glug of olive oil, add the anchovies and garlic and fry for 2-3 minutes, until softened.
  • Add your desired amount of chilli flakes, salt and pepper and then add the grated courgette and fry for another 2 minutes.
  • When the pasta is cooked and drained, add together with the anchovy and courgette mix and the lemon zest and give it all a really good stir.
  • Serve in big bowls with parmesan on top.


  1. courgettes are on special at 69 cents for 2 in Aldi.

  2. nice one…looking forward to experimenting with anchovies now