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
Prep Time
25 mins
Dificult
Medium
Servings
4
Ingredients
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.
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