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