Grated zucchini, anchovies, garlic, and a splash of pasta water create a summery, umami-packed sauce for gemelli. Salty Pecorino Romano and fresh mint are stirred in off the heat for even more flavor.
Ingredients
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12 ounces short curly pasta, such as gemelli or fusilli
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Kosher salt
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2 tablespoons extra-virgin olive oil, plus more for drizzling
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3 anchovy fillets, rinsed and patted dry
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2 cloves garlic, minced (about 1 tablespoon)
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2 pounds zucchini (about 5 small), shredded with a box grater
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¼ teaspoon red-pepper flakes, plus more for serving
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⅔ cup finely grated pecorino Romano, plus more for serving
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¼ cup lightly packed fresh mint leaves, chopped, plus more whole leaves for serving
Directions
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Cook pasta in a large pot of generously salted boiling water until al dente. Reserve 1 1/2 cups water; drain pasta.
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Heat a large skillet over medium-high heat. Swirl in oil. Add anchovies and garlic; cook, stirring, just until anchovies break down and garlic turns golden, about 30 seconds. Add zucchini; season with salt and pepper flakes. Cook, stirring occasionally, until zucchini is very tender, about 5 minutes. Add pasta and 1 cup reserved pasta water. Simmer, stirring occasionally, until liquid is reduced and slightly thickened, 1 to 2 minutes.
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Remove from heat; stir in cheese and mint. Add more pasta water if needed, a few tablespoons at a time, until sauce evenly coats pasta. Serve, drizzled with oil and sprinkled with more mint, pepper flakes, and cheese.