10th September 2007

Angel Hair with Shrimp Puttanesca

posted in Main Dishes |

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
—————-
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.

This entry was posted on Monday, September 10th, 2007 at 8:35 pm and is filed under Main Dishes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

There are currently 3 responses to “Angel Hair with Shrimp Puttanesca”

  1. 1
    On September 11th, 2007, simon said:

    Hi there — sorry I’m posting this right here (couldn’t find your e-mail address).

    I have been deeply inspired by your blog and now have started to write my own. I would be happy to have a few regular readers and therefore ask you if we could do a “link exchange”?

    Please let me know whether you are interested. I live in Switzerland and am excited to find out if I can join the English speaking bloggers’ community. Please delete my comment after you have read it.

    Best,

    Simon

    my blog is http://nastypredator.blogspot.com (the design is constantly improved :-) )

  2. 2
    On September 11th, 2007, Cathy said:

    Oooh, this dish was the bomb! I don’t know how you pulled it off in 25 minutes, though–it took me over an hour! But I’m proud to report that I used fresh tomatoes instead of buying canned, which really made all the difference in taste from previous sauces I’ve made.

    I’m obsessed with this blog–keep it up! :-)

  3. 3
    On February 12th, 2008, Sarah said:

    I made this tonight and it was great! I used canned tomatoes and didn’t have olives so I upped the caper quota but regardless, it was fantastic! Thanks for the recipe!

    Best,
    Sarah

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