How to make
Finely chop the garlic and fry it over low heat in olive oil. Despite the low heat, be careful, so that it doesn't turn brown.
Add the diced zucchini, without peeling them.
Stew everything for 10-12 minutes, during which time boil the pasta in slightly salted water according to the instructions on the package.
Add the washed fresh basil leaves, anchovy fillets and cream to the prepared zucchini.
Blend into a fine and smooth sauce and place it back over low heat and stir at all times for 2 minutes.
Strain the cooked pasta, put it under running cold water to interrupt the cooking process. Strain it well and distribute it into serving plates.
Drizzle the portions with the fragrant zucchini sauce and chop the hydrated sun-dried tomatoes on top.
There is no need to add extra salt, due to the salty anchovies in the sauce, which makes it salty enough.
Enjoy your meal!
