Serves 2 | Prep Time: 5 mins | Cook Time: 12-15 mins
Bucatini is a tubular spaghetti with a wonderful texture. If it’s not available, reach for a packet of spaghetti or linguini. This dish is all about convenience, simplicity and a punch of flavour – perfect for a lazy midweek meal (or after a big night out). Special thanks to our mate Chef Jason Roberts.
4 tablespoon Olive Oil
2 cloves garlic, roughly chopped
1/2 teaspoon G-Fresh dried chilli
7 anchovy fillets
4 tablespoon flat leaf parsley, roughly chopped
1 large zucchini, shredded or spiralised
3 tablespoon finely grated Parmesan
Freshly cracked G-Fresh black pepper
- Cook bucatini pasta according to packet instructions in plenty of salted boiling water. Drain, reserving 2 tablespoons of the pasta water.
- Meanwhile, heat olive oil in a medium-sized pan over moderate heat. Add garlic, chilli and anchovies. Cook until garlic turns golden and anchovies start to break up.
- Remove pan from heat. Add parsley, followed by pasta, pasta water, zucchini, parmesan and cracked pepper to taste. Toss gently to combine.
- Serve with some extra parmesan and cracked pepper.