Several versions of Puttanesca can be found all around Italy. Nancy Brussat found this version during her trip to Positano.
Discover more about many of the recipes, and how they came to be served at Convito Cafe & Market in her blog.
You can make this delicious version at home, or Convito can prepare you a great version at the cafe. The frozen Puttanesca sauce is also available for purchase in the market, simply add your own shrimp.
Spaghetti Puttanesca with Sautéed Spicy Shrimp
- 1 pound spaghetti cooked al dente
- 1 large clove of garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon hot red pepper flakes
- 8 anchovy fillets, minced (about 4 teaspoons)
- 1 (28-ounce) can diced tomatoes with juice
- 1 tablespoon tomato paste
- 3 tablespoons capers, rinsed
- 1/3 cup kalamata olives, chopped coarse
- 20 medium black tiger shrimp, peeled and deveined (about 1 pound)
- 1/2 cup extra-virgin olive oil
- 3 tablespoons chopped fresh parsley
1. In a large skillet over medium heat, heat the oil, then add in the garlic, pepper flakes and anchovies. Cook for about 2 to 3 minutes, stirring constantly.
2. Stir in the diced tomatoes and tomato paste, simmer until sauté is thickened approximately 6 to 8 minutes. Stir the capers and olives into the sauce. Set aside to cook the pasta and the shrimp.
3. To cook the shrimp: Toss shrimp with the olive oil. In a large skillet over medium-high heat, sauté the shrimp for approximately 4 minutes until cooked through. Add parsley and toss well.
4. Toss pasta with sauce, divide into 4 bowls and top with the shrimp.