Prawn and Anchovy Spaghetti

    (23)
    25 minutes

    A fresh pasta sauce containing prawns, anchovies, zucchini and grape tomatoes is served over boiled spaghetti.


    21 people made this

    Ingredients
    Serves: 4 

    • 500g spaghetti
    • 60g tinned anchovy fillets, oil reserved
    • 1 teaspoon chilli flakes, or to taste
    • 3 cloves garlic, crushed
    • 2 zucchini, halved lengthwise and cut in 6mm slices
    • 500g grape tomatoes
    • 2 teaspoons dried oregano
    • 2 teaspoons dried basil
    • 500g peeled and deveined medium prawns

    Directions
    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Bring a large saucepan of lightly salted water to a 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 chilli flakes and garlic in a large frypan over medium heat breaking up the anchovies as you stir.
    3. Once the garlic begins to sizzle add the sliced zucchini and cook until it begins to soften; about 3 minutes.
    4. 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.
    5. Sprinkle the vegetable mixture with oregano and basil then stir in prawns. Cook until the prawns turn pink and are no longer translucent. Pour over spaghetti to serve.
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    Reviews and Ratings
    Global Ratings:
    (23)

    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 USA and Canada)

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    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 USA and 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 USA and Canada)

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