- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 1 pound medium shrimp, peeled and deveined
- 5 cloves garlic, thinly sliced
- 2 to 4 anchovy fillets, chopped
- 1 teaspoon red pepper flakes, plus more for topping
- 1 28-ounce can whole San Marzano tomatoes, crushed by hand
- 1/2 cup dry white wine
- 3 sprigs oregano, leaves stripped and roughly chopped
- Kosher salt
- 12 ounces bucatini or linguine
- 1/2 cup fresh parsley or basil leaves, roughly chopped
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the shrimp and cook, turning once, until almost cooked through, about 1 minute per side. Transfer to a plate.
Add the remaining 3 tablespoons olive oil to the skillet, then add the garlic, anchovies and red pepper flakes; cook, stirring, until the garlic is soft, about 1 minute. Add the tomatoes with their juices, the wine, oregano and 1 teaspoon salt. Bring to a simmer and cook, stirring occasionally, until thickened, about 15 minutes.
Meanwhile, bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta.
Add the parsley, pasta and shrimp to the sauce along with any collected juices from the plate and toss to combine. Stir in some of the reserved cooking water to loosen the sauce. Season with salt. Divide among shallow bowls and drizzle with olive oil; top with red pepper flakes, if desired.
Per serving: Calories 630; Fat 18 g (Saturated 3 g); Cholesterol 174 mg; Sodium 765 mg; Carbohydrate 74 g; Fiber 7 g; Protein 37 g
Photograph by Antonis Achilleos