Bucatini Pasta with Shrimp and Anchovies Best Dishes

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Bucatini Pasta with Shrimp and Anchovies

"This pasta dish is each fresh and hearty! The sparkling flavor of summer season 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 pink pepper flakes, or to taste
three cloves garlic, minced
2 zucchini, halved lengthwise and reduce 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 :

Prep : 10M	Cook : 4M	Ready in : 25M

Bring a huge pot of lightly salted water to a boil. Add pasta and prepare dinner for 8 to 10 mins or till al dente; drain.
Meanwhile, stir together the anchovies and their oil with the pink pepper flakes and garlic in a huge skillet over medium heat, breaking up the anchovies as you stir. Once the garlic begins to sizzle, add the sliced zucchini, and cook dinner till it starts to soften, approximately 3 minutes. Stir in the grape tomatoes, and maintain cooking till the zucchini is soft, and the skins of the tomatoes begin to pop, 5 minutes greater.
Sprinkle the vegetable aggregate with oregano and basil, then stir in shrimp. Cook till the shrimp turn purple and are not translucent. Pour over bucatini to serve.

Notes :

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