Bucatini Pasta with Shrimp and Anchovies

Name: Bucatini Pasta with Shrimp and Anchovies
Total time: 25
Yield: 4
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

Recipe by Anonymous from allrecipes.com

Dinner 25 Mins.

Ingredients

4 servings

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1 pound bucatini pasta
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1 (2 ounce) can anchovy fillets, oil reserved
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1 teaspoon red pepper flakes, or to taste
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3 cloves garlic, minced
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2 zucchini, halved lengthwise and cut in 1/4 inch slices

•

1 pint grape tomatoes
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2 teaspoons dried oregano
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2 teaspoons dried basil
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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.