Pasta with Zucchini Mint and Pecorino

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
• ¼ teaspoon red-pepper flakes, plus more for serving
• ⅔ cup finely grated pecorino Romano, plus more for serving
• ¼ cup lightly packed fresh mint leaves, chopped, plus more whole leaves for serving

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