Shrimp and Pasta Puttanesca
adapted from Mostly Food and Crafts via Real Simple
1 pound pasta (I selected linguini.)
2 Tbsps olive oil
1 pound shrimp, peeled and deveined
1 1/2 Tbsp capers, roughly chopped
1/3 to 1/2 cup kalamata olives, pitted and roughly chopped
3-4 anchovy fillets, finely chopped
1 red onion, chopped
3 cloves garlic, minced
2 cans (14.5 oz.) diced tomatoes
1 1/2 to 2 tsp red pepper flakes
1/3 cup chopped parsley
Freshly grated Parmigiano-Reggiano when served.
Place the tomatoes in a saucepan. I mashed them to create a bit of a thick sauce. Simmer until reduced to a good saucy consistency.
Bring a pot of water to a boil and add 2 Tbsp kosher salt. Drop the pasta into the boiling water and cook until al dente. Drain, reserving 3/4 cup of the pasta water.
In another large pot, heat the oil. Add the onion, garlic and anchovies and cook over medium heat, stirring, until the onion is lightly browned and the anchovies have broken down. Add the shrimp to the pot and cook until the shrimp begin to turn pink, about 2-3 minutes. Turn the shrimp and add the capers and olives. Cook for another 2 minutes. Add the tomato sauce, parsley and the red pepper flakes. Cook, stirring, until fragrant about 3 minutes. Remove from heat.
Add the pasta and some of the reserved pasta water to the mixture. Stir and toss gently over medium heat until the pasta is well coated. Salt and pepper to taste.
Serve sprinkled with fresh parsley and freshly grated Parmigiano.