Description
This pasta dish is both fresh and hearty! The fresh taste of summer from the zucchini and tomatoes contrasts nicely with the earthy saltiness of the anchovies.
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
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Meanwhile
- stir together the anchovies and their oil with the red pepper flakes and garlic in a large skillet over medium heat
- breaking up the anchovies as you stir. Once the garlic begins to sizzle
- add the sliced zucchini
- and cook until it begins to soften
- about 3 minutes. Stir in the grape tomatoes
- and continue cooking until the zucchini is tender
- and the skins of the tomatoes begin to pop
- 5 minutes more.
- Sprinkle the vegetable mixture with oregano and basil
- then stir in shrimp. Cook until the shrimp turn pink and are no longer translucent. Pour over bucatini to serve.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 4