bucatini pasta with shrimp and anchovies

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• 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.