This summer squash anchovy pasta recipe has a surprising combination of flavors and textures that frankly work really well together. The summer squash is cooked down along with onion and garlic to make a silky-smooth, creamy sauce for the pasta.
Besides the aromatics, the sauce is flavored largely by anchovies. They add just the right amount of funk to the dish to make it interesting.
For my vegan readers, I tried making this recipe without the anchovies. I subbed in soy sauce for umami and the flavor (and color) of the sauce was just disappointing. Nutritional yeast would be my next choice to make this dish vegan, but I have not tried it yet.
The toppings are the final, and perhaps the most important component of this dish. The peanuts add texture, and the basil adds freshness and contrast. I tried this dish without basil once and it was a game changer, and not in a good way.
Variations to the Anchovy Summer Squash Pasta recipe:
- Anchovies: First, if you eat fish, you must give this recipe a try with the anchovies. They add umami without making the dish too fishy, I absolutely love it. If you don’t eat fish, try parmesan or nutritional yeast for a dairy free/vegan version. Add the nutritional yeast in with the turmeric, or add the parmesan in after the sauce has been blended.
- Nut free: swap the peanuts for another crunchy topping, like roasted sunflower seeds or toasted panko.
- Use a mild vinegar in place of the lemon juice, like rice vinegar or white wine vinegar.
- Swap in another tender herb for the basil, such as parsley or dill.
Summer Squash Anchovy Pasta
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 4
Ingredients
- 10 oz spaghetti (preferably whole wheat)
- 3 TBS extra virgin olive oil, divided
- 3 anchovies
- 2 large summer squash, quartered and sliced (about 1 lb)
- 1 large onion, diced
- 4 garlic cloves, minced
- ½ tsp each: turmeric, black pepper, and salt
- 1 TBS lemon juice
- ½ cup fresh basil leaves
- ½ cup crushed peanuts
Instructions
- Cook pasta according to package directions. Drain and reserve ½ cup pasta cooking liquid.
- Meanwhile, heat 2 tablespoons olive oil in a skillet. Add anchovies, cooking until broken up and dissolved into the oil. Add squash, onion, garlic, turmeric, black pepper and salt, tossing to combine. Cook partially covered for 25 minutes, stirring occasionally to prevent browning (which will make the sauce brown, not yellow).
- Transfer the squash mixture to a blender. Add lemon juice with reserved pasta cooking liquid. Process the mixture until very smooth.
- Toss the squash puree with cooked pasta. Garnish with basil, crushed peanuts, and the remaining 1 TBS extra virgin olive oil.
Recipe adapted from Bon Appetit.
This was delicious! I forgot and dumped the pasta water so I added in some chicken broth instead and also sautéed shrimp in some oil and red pepper and tossed that into the spaghetti. Topped with pepitas instead of peanuts because that’s what I had on hand. It was so filling!
Great idea to use some broth in place of the pasta cooking liquid! Love the addition of shrimp and pepitas, thanks for sharing how much you enjoyed the recipe Manda!