Pasta Puttanesca Recipe by Paula Deen

Level: Easy

Time: 30 MINUTES

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Ingredients

  • 1/4 cup capers, drained
  • 1 cup pitted kalamata olives, halved
  • 1 lb shrimp, peeled
  • 1 (28 oz) can crushed tomatoes, with added puree
  • 6 cloves garlic, chopped
  • 1 (2 oz) can anchovies, drained, oil reserved, chopped
  • 1 lb linguine
  • 1/2 teaspoon crushed red pepper
  • 1/3 cup chopped fresh parsley, for garnish

Preparation

In a large pot, cook pasta in boiling salted water until tender but still firm to bite, stirring occasionally with a spoon. Drain and set aside. In a large skillet, heat the reserved oil from anchovies over medium-high heat. Add chopped anchovies, sauté until aroma is released. Add garlic and sauté 1 minute. Add tomatoes, shrimp, olives, capers, and dried crushed red pepper. Simmer over medium heat until slightly thickened, stirring occasionally, about 5 minutes. To the skillet add drained pasta and toss in anchovy mixture to coat, garnish with parsley. Season with salt and pepper, to taste.

Pasta Puttanesca

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