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Penne alla Puttanesca with Shrimp

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Serves 4

  • To learn more, read:
    Flex Your Meals
  • by from Fine Cooking
    Issue 103

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.

  • 2 Tbs. extra-virgin olive oil
  • 2 large cloves garlic, smashed and peeled
  • 1 medium yellow onion, finely chopped
  • 1 tsp. finely grated orange zest (from half a medium orange)
  • 1/2 tsp. dried oregano
  • 1/4 tsp. crushed red pepper flakes
  • 1/2 cup dry white wine
  • One 28-oz. can whole tomatoes, coarsely chopped, juice reserved
  • 1/3 cup pitted Kalamata olives, rinsed and quartered
  • 2 Tbs. capers, rinsed
  • Kosher salt and freshly ground black pepper
  • 8 oz. whole-grain penne pasta
  • 1 lb. medium shrimp (51 to 60 per lb.), shelled and deveined
  • 4  anchovies, finely chopped (optional)
  • 1/2 cup grated Pecorino Romano
  • 1/3 cup chopped fresh flat-leaf parsley

Heat the oil in a 12-inch skillet over medium heat. Add the garlic and cook until golden, 2 to 3 minutes. Add the onion, orange zest, oregano, and pepper flakes and cook, stirring occasionally, until the onion is tender, 5 to 6 minutes. Add the wine and simmer until it has almost evaporated, about 2 minutes. Stir in the tomatoes and their juice, olives, and capers. Bring to a boil over medium-high heat, reduce the heat to maintain a gentle simmer, and cook until the sauce has thickened, about 20 minutes.

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.

Variations

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.

Serving Suggestions

A side of Sauteed Broccoli Raab makes a lovely accompaniment.

nutrition information (per serving):
Calories (kcal): 550; Fat (g): fat g 20; Fat Calories (kcal): 170; Saturated Fat (g): sat fat g 5; Protein (g): protein g 42; Monounsaturated Fat (g): 10; Carbohydrates (g): carbs g 47; Polyunsaturated Fat (g): 3; Sodium (mg): sodium mg 2840; Cholesterol (mg): cholesterol mg 215; Fiber (g): fiber g 7;

Photo: Scott Phillips

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.

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