Puttanesca Pasta with Shrimp
Puttanesca Pasta with Shrimp is a hearty pasta dish made with pantry staples. This classic sauce is loaded with flavor thanks to olives, capers and anchovies.
- 2 tablespoons extra virgin olive oil
- 10 ounces grape tomatoes halved
- 6 cloves garlic minced
- 5 fillets anchovies minced
- 1/2 whole yellow onion
- 2 tablespoons non-pareil capers
- 1/4 - 1/2 teaspoon crushed red pepper
- 14.5 ounces diced tomatoes
- 1/2 cup kalamata olives halved
- 1 pound shrimp peeled and deveined
- 1/4 cup parsley diced
- 1 pound dried spaghetti
Cook pasta according to package directions.
Heat olive oil in a large pan over medium heat. Add onions, crushed red peppers and anchovies. Cook until onions have softened and anchovies have dissolved.
Add in fresh tomatoes and garlic. Cook just until the garlic is fragrant 30 seconds to 1 minute.
Add in canned tomatoes, capers, olives and simmer 10 minutes.
Add shrimp to the sauce and cook just until shrimp is cooked through about 5 minutes.
Place pasta on a serving platter and top with puttanesca sauce. Alternatively, you can toss the sauce with the pasta.
If you mince the anchovies fine they will dissolve into the sauce adding an umami flavor.
Spaghetti is the traditional noodle with this recipe but you can use another long pasta like linguine or fettuccine, if you like.
Nutrition information for estimation purposes only.
Calories: 434kcalCarbohydrates: 63gProtein: 27gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 124mgSodium: 363mgPotassium: 658mgFiber: 4gSugar: 5gVitamin A: 808IUVitamin C: 17mgCalcium: 112mgIron: 3mg
Keywords: pasta, shrimp