Ingredients
12 ounces short curly pasta, such as gemelli or fusilli
Kosher salt
2 tablespoons extra-virgin olive oil, plus more for drizzling
3 anchovy fillets, rinsed and patted dry
2 cloves garlic, minced (about 1 tablespoon)
2 pounds zucchini (about 5 small), shredded with a box grater
1/4 teaspoon red-pepper flakes, plus more for serving
2/3 cup finely grated pecorino Romano, plus more for serving
1/4 cup lightly packed fresh mint leaves, chopped, plus more whole leaves for serving
Preparation
Cook pasta in a large pot of generously salted boiling water until al dente. Reserve 1 1/2 cups water; drain pasta.
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.
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.
