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.

CWYC
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

567 calories; 38.1 g protein; 92.1 g carbohydrates; 182.4 mg cholesterol; 632.7 mg sodium. Full Nutrition

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/14/2010
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! Read More
(20)

Most helpful critical review

Rating: 3 stars
11/19/2010
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! Read More
(21)
26 Ratings
  • 5 star values: 15
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
09/14/2010
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! Read More
(20)
Rating: 3 stars
11/19/2010
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! Read More
(21)
Rating: 5 stars
09/14/2010
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! Read More
(20)
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Rating: 5 stars
07/14/2008
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! Read More
(16)
Rating: 5 stars
08/17/2010
Really really good. Made as written and it was delicious! Read More
(14)
Rating: 4 stars
11/09/2007
This is a very nice combination of flavors and definitely one I will try again but with the following changes: replace bucatini with pennete or fettucini and use less of it (I like a much better sauce to pasta ratio) add about 8 oz of tomato sauce to give the sauce some thickness but not too much more salt. Thank you for a great idea. Read More
(13)
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Rating: 5 stars
10/26/2009
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! Read More
(12)
Rating: 4 stars
05/24/2010
the anchovies give this a great salty punch - thoroughly recommended - thanks for sharing! Kath in London Read More
(11)
Rating: 5 stars
12/04/2008
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! Read More
(11)
Rating: 5 stars
07/02/2010
Very yummy. I made no changes and Hubby went back for seconds. Read More
(9)