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Bucatini Pasta with Shrimp and Anchovies
Bucatini Pasta with Shrimp and Anchovies
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Zesty summer pasta with zucchini, tomatoes, and anchovies for a perfect balance of freshness and richness.
Ingredients:
  • 1 pound bucatini pasta
  • 1 (2 ounce) can anchovy fillets, oil reserved
  • 1 teaspoon red pepper flakes, or to taste
  • 3 cloves garlic, minced
  • 2 zucchini, halved lengthwise and cut in 1/4 inch slices
  • 1 pint grape tomatoes
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 1 pound peeled and deveined medium shrimp
Instructions:
  • Boil a pot of salted water. Cook pasta until al dente (8 to 10 minutes), then drain.
  • Combine anchovies, their oil, red pepper flakes, and garlic in a large skillet over medium heat. Break up the anchovies while stirring. When the garlic sizzles, add sliced zucchini and cook until it softens, about 3 minutes. Add grape tomatoes and cook until zucchini is tender and tomato skins pop, about 5 minutes more.
  • Season the vegetable mixture with aromatic oregano and basil before adding the shrimp. Cook until the shrimp are pink and opaque. Serve the flavorful mixture over a bed of bucatini pasta.

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