Recipe by CWYC
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (2 ounce) can
anchovy fillets, oil reserved
red pepper flakes, or to taste
zucchini, halved lengthwise and cut in 1/4 inch slices
peeled and deveined medium shrimp
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!
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!
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!
Really, really good. Made as written and it was delicious!
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.
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!
the anchovies give this a great salty punch - thoroughly recommended - thanks for sharing! Kath in London
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Bucatini Pasta with Shrimp and Anchovies
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 40
Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.
Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
A foolproof shrimp and pasta dish that’s super quick and easy.
This pasta dish is brimming with shrimp, broccoli, and garlicky goodness.
See how to make a creamy shrimp salad with pasta shells.