Monday, January 21, 2013

Spicy Shrimp Puttanesca

I have a confession... I am not Italian.  I am just a Sri Lankan girl that loves PASTA!  I am also fascinated with this pasta called puttanesca.  The fact that it's named after "ladies of the night" and it's full of the most robust flavors makes me want to just dive right into the pot and eat my way out.   I made this Shrimp Puttanesca and my husband ate it for three meals.  I loved it.  My kids loved it (although they did not appreciate the olives and capers as much).  Hey... they will learn to love it someday because I am going to make this again and again.  :)

1 lb pasta (I prefer linguine) cooked al dente
1 lb shrimp (cleaned)
1 (2oz) can of anchovy fillets in olive oil
5-6 cloves of garlic minced or grated
2 Tbs of olive oil
1 cup black olives (drained and pitted)
2-3 Tbs capers
1 pint of cherry tomatoes
1 onion diced
2-3 jalapenos sliced
1 cup starchy pasta water
1/2 cup Parmesan cheese
red chili flakes (to taste)
salt (to taste)

Boil pasta in well salted water just shy of al dente and set aside.  Before draining pasta remember to reserve one cup of pasta water.

In a large pan, heat 2 Tbs of canola oil then add all the anchovies with their oil as well.  Allow anchovies to melt as they cook.  Then add onion, jalapenos, red chili flakes and garlic and saute for a minute. Next add the shrimp and tomatoes.  Smash tomatoes as they cook so they burst and release their juices.

Next add the pasta water, olives and capers. Taste sauce for salt and add as needed.  Add pasta and toss with sauce.  Allow pasta to cook to al dente in sauce.

Add Parmesan cheese and toss well.   Serve hot.  Enjoy.

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