Anchovies are a traditional component of this classic Italian dish, but they’re optional. Shrimp, on the other hand, may not be authentic, but they’re completely at home in the spicy, briny sauce.
This recipe is easily adaptable to serve seafood-lovers and vegetarians alike: see the variation to serve one vegetarian, or check out the totally meatless version: Vegetarian Penne alla Puttanesca.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Meanwhile, bring a large pot of salted water to a boil. Add the penne and cook until al dente. Drain well.
Add the shrimp and anchovies (if using) to the sauce in the skillet. Raise the heat to medium high and cook, stirring occasionally, until the shrimp are cooked through, 3 to 4 minutes. Season to taste with salt and pepper. Pour the pasta into the skillet and toss with the shrimp sauce. Divide the pasta among 4 bowls. Sprinkle with cheese and parsley.
A side of Sauteed Broccoli Raab makes a lovely accompaniment.
To serve 1 vegetarian and 3 meat-lovers: Reduce the shrimp to 12 oz. and the anchovies to 3 fillets, finely chopped. After draining the pasta, toss about 1-1/3 cups in a warm serving bowl with 3/4 cup of the sauce. Sprinkle with one-quarter of the cheese and parsley. Add the shrimp and anchovies to the remaining sauce in the skillet and proceed as directed above, dividing the remaining pasta between 3 bowls and sprinkling with the remaining cheese and parsley.
Although this sounds interesting I will not be making the dish because of the amount of sodium. 2840mg of sodium/serving is way to much,especially when the recommended amount is either 2500 or 2000 mg/Day depending on your sex and age.
A new favorite. Prefer it served over linguine or spaghetti. Great with a Sauvignon Blanc from New Zealand, Australia or South Africa.
I LOVED IT, and my FAMILY LOVED IT! really easy too. I served it with sauteed summer squash. I added my Basiks at Home Itallian Table Blend instead of the individual spices (including red pepper flake) and it was so delish. I seasoned the summer squash with Basiks at Home Key West Citrus Blend and it complimented the pasta so well. I'll definately make it again!
This was a very good recipe with the shrimp. I used 21-26 shrimp cut in half or thirds. I used about a pound and a quarter. The family loved it. Very quick and flavorful.
Experience the rich history of the mountainous Taos region of New Mexico as Moveable Feast with Fine Cooking gets a taste of its incredible ingredients. Host Curtis Stone meets Christopher…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?