• Cooking Time: 10
  • Servings: 2
  • Preparation Time: 10


  • * 1 tin of anchovies
  • * large chunks of goat cheese
  • * 1 medium zucchini, sliced
  • * 1 stalk leek, sliced
  • * 1 can diced tomatoes
  • * pasta
  • * sea salt
  • * olive oil
  • * bay leaves
  • * dried basil


  • Sautee leeks in oil; meanwhile, bring pasta water to boil; salt the water and add pasta and bay leaves.
  • Add zucchini and anchovies to leeks and sautee.
  • Add canned tomatoes to zucchini/leeks/anchovies, then the basil and cheese until cheese begins to melt.
  • Add pasta to the mixture.


anchovies bring me to mind of Rome, from where i have the fondest memories of the best pizza i have ever eaten: anchovy pizza. pulpy tomato sauce encrusted with salty anchovies atop a thin, crispy crust.

Categories: Mediterranean 

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