This spaghetti dish is filling and fresh. The summery flavors of the zucchini and tomatoes contrast well with the anchovies’ salty, earthy flavor.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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.
Nutrition Facts
| Calories | 567 kcal |
| Carbohydrate | 92 g |
| Cholesterol | 182 mg |
| Dietary Fiber | 5 g |
| Protein | 38 g |
| Saturated Fat | 1 g |
| Sodium | 633 mg |
| Sugars | 1 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
Followed other comments only used 8 oz dry pasta, otherwise made it per instructions, came out great! So fresh and tasty. We did add Parmesan to top it at the table. Def a keeper.
This is a winner-so good that I feel compelled to rate a recipe for the first time! I used fresh basil and oregano, and fresh linguine. Also added some chopped onion after reading other reviews. I was nervous about the anchovies, but it had an excellent taste and the anchovies were not overpowering. Thanks for an outstanding recipe.
I made this with what I had. Orange/Yellow sweet pepper, Beefsteak tomato, Squash, Broccoli, Onion, Fresh Garlic and Rotini Pasta. I had a wild thought to run and get some Anchovies but didn’t on Labor Day Evening. I’ll be making this with them next time. Great recipe. I wish I had more tomatoes.
I made this almost as written. Did not have zucchini. Used 4 oz bucatini and less Shrimp as I prepared for two people. I am on Ww (weight watchers and it came out to 7 points. Was surprised that no additional oil was needed. Came out great.and will make again.
Tried this this morning. Used too much red pepper flakes – it overpowered the other flavors. Used Linguine. Next time will use more anchovies, shrimp, zucchini, and tomatoes.
i absolutely loved this recipe, so simple and nice, i did used tomato sauce instead of the anchovy oil and added the anchovies while serving, still was low-key awesome, loved it!!
The only changes that I made were to use compari tomatoes instead of the grape tomatoes and fresh herbs. I’m not a huge fan of anchovies, but they were not too over powering in this, which I liked. My Italian husband loved this! He had been asking for bucatini pasta for awhile now, and I happened to find it at Target (from Barilla’s Collezione collection). Tasty dinner. Thanks for the recipe!
My family loved it. I was able to use fresh tomatoes, zucchini, and basil from my garden. The only thing I changed was I added 1 teaspoon of Italian seasoning. I will definitely make again!
Fabulous. I substituted frozen green, red, yellow peppers and onions for the zucchini and drained diced tomatoes for the grape tomatoes to use what I had in the freezer. The flavors of the seasonings with the anchovies were superb. I can easily recommend this recipe!
This was a great dish! I made it exactly as written, using just over a pound of 26-30 count shrimp. I’d never even heard of bucatini, but I managed to find it in the second grocery store I checked. The flavors were great, and I liked the variety of ingredients. The only thing that really seemed “off” to me was the pasta itself. It just seemed unwieldy here, for lack of a better word. Since there was hardly any sauce to speak of, it just didn’t mix well with the rest of the ingredients. Maybe a smaller pasta, like penne rigate, would be more suitable, in my opinion. But that’s a minor complaint, and I’ll give this a 5-star rating anyway. I enjoyed this a lot, and highly recommend it.
This was an awesome recipe. Good flavor from the fresh veg and depth from the anchovies. Definitely a keeper. I had garden fresh heirloom tomatoes so I subbed those for the grape tomatoes. I also slightly varied the preparation wherein I sauteed the shrimp ever so lightly in the anchovy garlic and then removed them from the pan picking up the instructions with the zucchini and then tomatoes. Tossed in the mostly cooked shrimp at the very end to keep them from becoming overdone. My tasters say that this is a keeper.
This was good, but I couldn’t hardly tell that this had anchovies in it. I even cut the amount of pasta called for in half.
What a disappointment. I was so excited when I looked at the ingredients. I had beautiful shrimp. My family said, “Definitely not a repeater.” One of those recipes that looks pretty but has no follow through.
I was bummed by this recipe. I made the vegetable/shrimp mixture while my pasta was boiling, and it smelled and tasted so yummy! Then I added a full pound of pasta, and it was way too much. I strongly recommend only using 8 oz of pasta. I love this idea, though!
I really liked this…. for both the flavor and the ease and speed of the preparation. I love onions and use them in pretty much everything, so I added about 1/3 cup of chopped onion (when I added the anchovy). I also used a can of fire-roasted tomatoes and used 8 oz of whole wheat thin spaghetti, as there would be way too much pasta if you add a whole box. I think I will add some fresh mushrooms next time as well. Thanks for the great recipe!
Really, really good. Made as written and it was delicious!
Very yummy. I made no changes and Hubby went back for seconds.
the anchovies give this a great salty punch – thoroughly recommended – thanks for sharing! Kath in London
SO SO GOOD! I used 1 zucchini and 1 yellow summer squash. I used one large tomato, then added a can of diced tomatoes (drained). I also added some sliced squid, which gave the dish another texture. Overall, absolutely delicious! You must not leave out the anchovies and anchovy oil. They make the dish! Didn’t use the recommended Bucatini but rather salad macaroni, which is the same as bucatini only cut up into tiny pieces. Simply delicious!
I decreased the recipe for one person and I LOVED it! I used 1/2 cup sliced zucchini and 1/2 cup chopped tomatoes. I also used whole wheat penne pasta to decrease the calories which also resulted in 1/2 cup when cooked. I couldn’t taste the anchovies which I love so next time I will use more than three anchovies. Make this recipe without making any changes first; you won’t be disappointed. Will definitely make again!
This was a delicious dish. I didn’t have anchovies, so I in place of that salty item, I used chopped green olives. They played nicely with the flavors! I also used a can of diced tomatoes in place of the fresh and it worked out really well. Thanks!