Last Updated on March 30, 2023
If you’re still with me after reading “anchovies” in the title, then you, my friend, are most certainly my kinda people. In fact, I think we should listen to a little Sinatra just to seal the deal.
This recipe brings delicious childhood food-memories to mind. My mom would make Aglio e Olio with linguini fini (very thin linguini noodles) or spaghetti. She came over awhile ago and we made it together using spaghetti squash. “It’s really good.” she admitted, a little surprised I’m sure.
This sauce works well with either spaghetti squash or zucchini noodles (as I chose to use here) and I PROMISE, it does NOT have a strong fishy flavor. The garlic, olive oil and anchovies melt together into a balanced sauce to coat the zucchini noodles. In fact, some of you anchovy-lovers may want to have a stronger taste, to which I heartily give my approval to add more anchovies than I use in the recipe. (If my big brothers are reading this, double it, guys, just double it…)
Here are a few tips that will make this a breeze:
- Use a high-sided stock pot, even though this is a saute. The olive oil is going to spatter all over the place and using a stock pot will help reduce mess on the stove.
- Have all your ingredients ready before even heating the pan. The dish takes minutes to make from start to finish, so it will go quickly and you don’t want the garlic to burn.
- Cook the zucchini just until “al dente”. You want it to be tender, but not overcooked and releasing liquid which will water down the sauce.
- The chopped parsley is optional, but my mom always served it with finely chopped Italian (flat leaf) parsley and I think it lends a nice flavor to the dish.
Shared on AIP Paleo Recipe Roundtable and Allergy Free Thursdays.Print
Aglio e Olio a/k/a Zucchini Noodles with Anchovies, Garlic, and Olive Oil (AIP, Paleo, GAPS, SCD)
- Cook Time: 10 mins
- Total Time: 10 mins
- 1 1/2 oz. jar anchovy fillets
- 4 cloves garlic, sliced or minced
- 3 tablespoons extra virgin olive oil
- 8 cups zucchini noodles (about 4-5 medium zucchini)
- finely chopped Italian parsley to garnish
- Heat a high-sided stock pot on medium low. Once hot, add anchovies and stir constantly until anchovies melt.
- Add garlic and stir for about 30-45 seconds until fragrant but not browning.
- Add zucchini noodles and toss to coat in the sauce. Cook until barely tender, “al dente” which is just before the zucchini releases liquid.
- Top with chopped parsley and serve.