March 10, 2012

Pasta with Spicy Tomato Sauce and Shrimp

This recipe is adapted from Giada's "Penne with Spicy Tomato Sauce."  Very similar to a puttanesca, but with a heartier, spicier tomato sauce. Enjoy! 

3 cups simple tomato sauce
2 oz can anchovy fillets packed in oil, minced
3/4 cup pitted kalamata olives, halved
2 tablespoons drained capers
1 tsp crushed red pepper flakes
1/2 lb uncooked, peeled and deveined shrimp
3/4 pound penne or rigatoni pasta
3 tablespoons chopped fresh flat leaf parsley (optional)

Place the minced anchovies, and some their oil in a medium, heavy skillet. Stir over medium heat until the anchovies melt, about 2 minutes. Add the olives, capers, remaining 1/4 tsp black pepper and red pepper flakes. Saute until the olives are heated through about 2 minutes. Stir the sauce into the olive mixture and simmer over medium heat until the flavors blend, stirring frequently, about 10-15 minutes, adding the shrimp in the last 5 minutes (they are cooked when they are no longer translucent). Season with salt to taste.

Meanwhile bring a large pot of salted water to a boil. Add the pasta and cook until al dente, stirring occasionally to prevent the pasta from sticking together, about 10 minutes. Drain, reserving 1 cup of the pasta water. Add the penne to the sauce and toss to coat, adding enough of the reserved pasta water to moisten. Serve immediately with a sprinkling of parsley.

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