This is one of those “let’s see what we have in the refrigerator” meals that I just love. Capers, anchovies, and olives, all in one sauce? Yes, please. I like to add shrimp, and we happened to have some in the freezer. The recipe below is quick and easy, and one that I return to again and again. Everything was on the table in just over 25 minutes.

Angel Hair with Shrimp Puttanesca
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1 tbsp extra-virgin olive oil
4 garlic cloves, minced
3 1/2 cups diced plum tomatoes
1/4 cup minced parsley
3 tbsp olives, roughly chopped (I prefer kalamata, tonight we used green)
2 tsp oregano
1 1/2 tbsp capers
2 tsp anchovy paste
1/2 tsp crushed red pepper, more to taste
shrimp (optional)
3-4 cups hot cooked pasta (we used whole-wheat angel hair)

Heat oil in a nonstick skillet over low heat. Add garlic and saute for 5 minutes. Add tomato and next 6 ingredients (tomato through crushed red pepper) and bring to a boil. Reduce heat to medium; cook 10 minutes or until thick.
Meanwhile, if using shrimp, cook as desired (I quickly sauteed the shrimp in a tsp or so of garlic-infused oil). Stir cooked shrimp into tomato mixture.
Combine tomato mixture and pasta and toss well. Garnish with oregano sprigs or fresh basil.

3-4 servings.