Bucatini with prawns and anchovies

    Bucatini with prawns and anchovies

    Recipe photo: Bucatini with prawns and anchovies
    4

    Bucatini with prawns and anchovies

    (22)
    25min


    22 people made this

    About this recipe: A lovely Italian pasta dish with a fresh summer taste. Bucatini is like spaghetti, except with a hole running through the centre - making it like a long tube. You'll love the sweetness of the courgette and tomatoes that contrasts nicely with the saltiness of the anchovies.

    Ingredients
    Serves: 4 

    • 500g bucatini pasta
    • 1 (60g) tin anchovy fillets, oil reserved
    • 1 teaspoon red chilli flakes, or to taste
    • 3 cloves garlic, minced
    • 2 courgettes, halved lengthways and cut in 5mm slices
    • 1 punnet baby plum tomatoes
    • 2 teaspoons dried oregano
    • 2 teaspoons dried basil
    • 450g peeled and deveined medium prawns

    Method
    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Bring a large pan of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    2. Meanwhile, stir together the anchovies and their oil with the red chilli flakes and garlic in a large frying pan over medium heat, breaking up the anchovies as you stir. Once the garlic begins to sizzle, add the sliced courgette, and cook until it begins to soften, about 3 minutes. Stir in the tomatoes, and continue cooking until the courgette is tender, and the skins of the tomatoes begin to pop, 5 minutes more.
    3. Sprinkle the vegetable mixture with oregano and basil, then stir in prawns. Cook until the prawns turn pink and are no longer translucent. Toss with bucatini to serve.
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    Reviews & ratings
    Average global rating:
    (22)

    Reviews in English (16)

    by
    21

    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!  -  17 Nov 2010  (Review from Allrecipes US | Canada)

    by
    19

    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!  -  09 Sep 2010  (Review from Allrecipes US | Canada)

    by
    15

    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!  -  14 Jul 2008  (Review from Allrecipes US | Canada)

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