This bucatini pasta with shrimp and anchovies recipe is both fresh and hearty! The zucchini and tomatoes' fresh taste of summer contrasts nicely with the anchovies' earthy saltiness.
Ingredients
1 pound bucatini pasta
1 (2 ounce) can anchovy fillets, oil reserved
3 cloves garlic, minced
1 teaspoon red pepper flakes, or to taste
2 zucchini, halved lengthwise and cut in ¼-inch slices
1 pint grape tomatoes
2 teaspoons dried oregano
2 teaspoons dried basil
1 pound peeled and deveined medium shrimp
Directions
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in bucatini and return to a boil. Cook bucatini, uncovered, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes; drain.
Meanwhile, combine anchovies, reserved anchovy oil, garlic, and red pepper flakes in a large skillet over medium heat; cook and stir, breaking up anchovies while stirring, until garlic begins to sizzle. Add zucchini; cook until begins to soften, about 3 minutes. Stir in grape tomatoes; continue cooking until zucchini is tender and tomato skins begin to pop, 5 minutes more. Season with oregano and basil.
Add shrimp; cook and stir until shrimp turn pink and are no longer translucent. Serve over bucatini.
