Puttanesca is a wonderful fishy pasta dish that has a deeply briny flavor from the fish as well as the capers and olives. It is a dish that originates from Naples but is enjoyed all over the world. Here is a recipe for Puttanesca that comes with a twist.
Ingredients:
- 1 pound of shrimp
- 5 cloves of garlic
- 1/2 teaspoon of smoked paprika powder
- 1 cup of black olives
- 1/2 cup of capers
- 1 can of chopped tomatoes
- 2 tablespoons of anchovy paste
- 12 ounces of linguine pasta
- 2 tablespoons of olive oil
- Salt
- Black pepper
Instructions
- Begin by creating your sauce. Cook your shrimp in a bit of olive oil, cooking for 2-3 minutes on each side. Once they are brown on both sides, remove from the pan and set aside. In the same pan, add your olives, capers, and tin of tomatoes. Cook for 5 minutes before adding your anchovy paste to the mix. Stir to combine and cook for a further 5 minutes, adding salt and black pepper to taste.
- Meanwhile, cook your linguine by boiling it in a large pan of heavily salted water for around 10 minutes. Once it is cooked, add 1 cup of your pasta water to your puttanesca sauce. Stir this in and simmer for 2-3 minutes, before adding your linguine and shrimp into the saucepan.
- Mix everything in until your linguine is evenly coated with sauce and your shrimp are spread across the pan. Garnish with some fresh parsley and parmesan if you like. Add salt and black pepper to taste, and you are ready to serve.
