Recipe courtesy of Paula Deen
Pasta Puttanesca
Total:
35 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Easy
Total:
35 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

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; saute until aroma is released. Add garlic and saute 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.

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