Bucatini Alla Puttanesca with Shrimp

One of my all time FAVORITE southern Italian dishes. The ultimate umami of all umamis and kind of a pantry staple. The saltiness of the anchovies, capers, and olives...the spicy red peppers...the acidity of the tomatoes...the shrimp (all i need to say about that). While you can use any pasta, really, bucatini is the best. It’s basically little straws that hold this spicy tomato sauce and it just doesn’t get better than this.

In large pan heat the olive oil over medium heat with the garlic, red peppers, and anchovies. Cook for about 3 minutes until the oil is fully infused and the anchovies have broken down a bit. Use a wooden spoon to break them down.

Add in your tomatoes and simmer for about 10 minutes so some of the water can evaporate and all of the flavors come together.

Meanwhile, get a large pot of boiling water going to cook the pasta. Add about two tablespoons of salt to the water. Cook the pasta accordingly to the directly, but two minutes less. We will finish it off in the sauce. Once the tomato mixture has thickened a bit, add in the olives and capers.

When you have about 2 minutes left for the pasta, add the shrimp (if you’re using it).

Place the first pasta directly into the sauce with the shrimp and cook for an additional 2 minutes uncovered.

Add in your basil and top with grated Parmesan, serve immediately!

Ingredients:

• 3 tablespoons olive oil

• 4 cloves of garlic, sliced thinly

• 4-5 anchovy fillets

• 1 28 oz can diced San Manzano tomatoes

• 1/2 cup olives (Kalamata), halved

• 2 tablespoons capers

• 1 teaspoon red pepper flakes

• 1/2 lb shrimp (optional)

• 2 tablespoons basil, chiffonade

• 2 tablespoons Parmesan, grated

• Salt and pepper to taste

Instructions:

1. In large pan heat the olive oil over medium heat with the garlic, red peppers, and anchovies. Cook for about 3 minutes until the oil is fully infused and the anchovies have broken down a bit. Use a wooden spoon to break them down.

2. Add in your tomatoes and simmer for about 10 minutes so some of the water can evaporate and all of the flavors come together.

3. Meanwhile, get a large pot of boiling water going to cook the pasta. Add about two tablespoons of salt to the water. Cook the pasta accordingly to the directly, but two minutes less. We will finish it off in the sauce.

4. Once the tomato mixture has thickened a bit, add in the olives and capers.

5. When you have about 2 minutes left for the pasta, add the shrimp (if you’re using it).

6. Place the first pasta directly into the sauce with the shrimp and cook for an additional 2 minutes uncovered.

7. Add in your basil and top with grated Parmesan, serve immediately!