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Roman Zucchini Pasta with Anchovy and Lemon
This pasta is centered around the beauty of Roman zucchini — soft, slightly sweet, and perfect when cooked down in good olive oil. It’s one of those dishes that uses just a few ingredients but somehow has all the flavor. Garlic, anchovy, zucchini, pasta water — that’s it. Finished with lemon and herbs, it’s fresh, light, and so satisfying. I developed this using the simplicity of life in Italy, and it’s become one of my favorites. It’s easy, really good for you, and something you can make anytime. And if you’re unsure about anchovies — don’t be. They completely melt into the oil and just add depth, umami, and richness without tasting “fishy.” They also bring natural salts and healthy fats, so you’re building flavor without needing much else.
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