Shrimp-And- Bow Tie Puttanesca

Barb Gertz's Note:

This tasty pasta dish is made extra-hearty with the addition of plump, sauteed shrimp.

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 8 ounces bow tie pasta
• 1 lb large shrimp, peeled, deveined, tails removed
• 1 teaspoon dried Italian seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons olive oil, divided
• 2 teaspoons minced garlic, from a jar
• 10 pitted black olives, preferably kalamata, sliced, about 1/4 cup
• 1/4 cup drained capers
• 6 anchovies packed in oil, drained, chopped
• 2 (14 1/2 ounce) cans diced tomatoes with juice, drained
• 1 (8 ounce) can tomato sauce
• 1 teaspoon sugar
• 1/8 teaspoon crushed red pepper flakes
• shredded parmesan cheese (optional)

Directions:

1. In a large pot of salted water cook pasta according to package directions; Drain.
2. Meanwhile, in a bowl toss shrimp with seasonings, salt and pepper.
3. In large nonstick skillet heat 1 tablespoon oil over mediun-high heat; add shrinp.
4. Cook until pink and opaque, 1 to 2 minutes per side; remove from skillet.
5. In same skillet heat remaining oil over medium-high heat.
6. add garlic, olives, capers and anchovies; cook, stirring,1 minute.
7. Add tomatoes, tomato sauce, sugar and pepper flakes.
8. Cook, stirring once, until bubbling, 1-2 minutes.
9. Stir in shrimp; cook until just heated thruogh, 1-2 minutes.
10. In bowl toss pasta with sauce; sprinkle with parmesan, if desired.

Reviews

[Ivy Food Sleuth]

I planned to make putanesca but wanted something extra--and shrimp was it. Good idea. I also diced and sauteed a baby eggplant for more chunk. Also I had mirepoix made from last nights meal so sauteed that in too.

I don't trust the crushed garlic in a jar. Have heard it goes bad. I used the frozen minced garlic from Trader Joes.

[Marie]

Absolutely delicious! Only changes I made were to leave out the capers, used a 28 oz can of tomatoes and let the sauce simmer for about 20 minutes for flavors to blend before adding the shrimp. Thanks, Barb for another great recipe which we really enjoyed.