Shrimp Puttanesca
Servings
4Serving size
2 ounces pasta with shrimp and sauceThis recipe can easily be multiplied and makes great leftovers. Reheat gently.
Ingredients
| 2 tsp. Olive oil |
| 2 clove Garlic, raw (thinly sliced) |
| 1 large White onions (finely diced) |
| 12 large Green olives (thinly sliced lengthwise) |
| 2 Tbsp., drained Capers |
| 2 15 ounce can No salt added canned diced tomatoes |
| 1/2 cup White wine |
| 1/4 tsp. Red Pepper Flakes |
| 1 tsp., leaves Dried oregano |
| 4 anchovy Anchovies, canned (minced into a paste) |
| 16 Ounces Shrimp, raw (peeled, deveined, and sliced in half lengthwise) |
| 5 quart Water |
| 8 ounce Whole Wheat Penne (or gluten-free penne) |
| 4 Tbsp. Fresh parsley (coarsely chopped) |
Instructions
Add the garlic and cook for about 2 minutes. Stir frequently.
Add the onions and cook for about 5 minutes. Stir frequently.
Add the olives, capers, tomatoes, wine, red pepper flakes, oregano, anchovies, and pepper.
Stir well and reduce the heat until the sauce is simmering. Cook for about 20 to 25 minutes. Stir occasionally.
While the sauce is simmering, place the water in a large pot over high heat.
When the water boils, add the pasta. Cook for about 15 to 20 minutes.
Add the shrimp to the skillet and toss well.
When the pasta is tender, drain and add to the sauce.
Add the parsley. Toss well.
Check to make sure the shrimp are cooked through, and when they are, toss well and serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
People don’t like anchovies. We’re not sure why, but for the most part they don’t. They are fishy – too fishy really – and salty. Too salty. They’re not very good to eat straight out of the can, but we do love them as ingredients. They bring a salty, umami flavor to dishes that very little else does.
There are a lot of anchovies on the market today in the U.S.. The traditional anchovy is often labeled “filet of anchovy” and is just that: flat filets without the bones. I prefer the ones that are whole, like sardines. They vary greatly in the amount of salt, so keep an eye on how much you are adding.
If you really can’t stand them, use a bit of Worcestershire sauce instead. The sauce is made with a foundation of anchovies and other spices. Start with just a little bit – at most a tablespoon or so.