Prep 15 mins
Cook 20 mins
This tasty pasta dish is made extra-hearty with the addition of plump, sauteed shrimp.
- 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)
- In a large pot of salted water cook pasta according to package directions; Drain.
- Meanwhile, in a bowl toss shrimp with seasonings, salt and pepper.
- In large nonstick skillet heat 1 tablespoon oil over mediun-high heat; add shrinp.
- Cook until pink and opaque, 1 to 2 minutes per side; remove from skillet.
- In same skillet heat remaining oil over medium-high heat.
- add garlic, olives, capers and anchovies; cook, stirring,1 minute.
- Add tomatoes, tomato sauce, sugar and pepper flakes.
- Cook, stirring once, until bubbling, 1-2 minutes.
- Stir in shrimp; cook until just heated thruogh, 1-2 minutes.
- In bowl toss pasta with sauce; sprinkle with parmesan, if desired.
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.
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.