Anne’s Anchovy, Courgette, Garlic and Tomato Sauce with Pasta


The marriage of anchovies, garlic and olive oil is a frequent event in Mediterranean countries, an exquisite union made in culinary heaven. This dish unites the union with roasted courgettes and tomatoes to produce a sauce that is perfect with pasta, especially spaghetti.

  • 4 courgettes, sliced thick lengthwise 
  • 4 plum tomatoes, cut in half lengthwise
  • 24 anchovies with oil, coarsely chopped
  • 12 garlic cloves in skin
  • 2 tsp black peppercorns, coarse chopped

Arrange the courgette slices on an oiled baking tray. On a second oiled tray place the tomatoes cut-side down followed by the garlic cloves. Bake for 10 minutes at 200ºC turning the courgettes once, until the courgettes are tender.

Cook choice of pasta.

Lift the tomatoes on to a board with a pallet knife and remove skins. Coarsly chop tomatoes and place in an ovenproof bowl.

Nip each garlic at the edge, squeeze out the garlic pulp, chop and add to tomatoes.

Add the anchovies to the bowl.

Place the courgettes on the board, chop coarsly and add to tomato mixture. 

Keep warm.

Drain pasta.

Serve sauce with the pasta.