Garganelli pasta with courgettes and anchovies sauce

Signed by: Vivien Reimbelli

Prep work





Garganelli pasta with courgettes and anchovies sauce

A traditional recipes made as a starter for a trendy gourmet style


  • 250 g fresh garganelli pasta
  • 300 g courgettes
  • 20 g salted anchovies fillets
  • 30 g butter
  • 1 clove of garlic
  • - grated parmesan cheese, to taste
  • 4 tablespoons extravirgin olive oil
  • 1 tablespoon sliced roasted almonds

Cut the courgettes in to thin slices

Set in a vacuum bag, add the butter, anchovies and garlic.

Vacuum the bag than cook in the steam oven for 15 minutes.

Remove from the oven, place ingredients in a large mixing bowl than blend with the Magnetic Drive Blender adding the oil until the consistency becomes creamy.

Place the pasta in the perforated tray and steam in the steam oven for 8 minutes.

Remove from oven and place the pasta on the plates then garnish with the courgettes sauce and roasted almonds.

Serve with grated parmesan cheese.


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