Puttanesca Sauce with Shrimp
10m
Prep Time
20m
Cook Time
6
Servings
If you have never made Puttanesca Sauce, this is your sign that it’s time to. The robust flavor that is built quickly using simple ingredients is amazing! With or without shrimp, your taste buds are in for a tasty treat! @soufflebombay @thefeedfeed
If you have never made Puttanesca Sauce, this is your sign that it’s time to. The robust flavor that is built quickly using simple ingredients is amazing! With or without shrimp, your taste buds are in for a tasty treat! @soufflebombay @thefeedfeed
Ingredients
COPY INGREDIENTS
3 Tablespoons olive oil1 small onion, chopped3 cloves garlic, choppedred pepper flakes, to taste1 four ounce jar of capers, plus their juice3/4 cup black or Kalamata olives, halved1 can Red Gold® Whole Peeled Tomatoes 28 oz1 can Red Gold® Original Diced Tomatoes + Green Chilies 10 oz2 teaspoons anchovy paste, or 3 minced anchovies1/4 cup fresh parsley, choppedKosher salt, to taste1 teaspoon sugar, optional1 pound raw shrimp, cleaned, tails removed12 ounces spaghetti or linguine, cooked ala dente
Instructions
- In a medium-sized pot, heat the olive oil. Once hot add onion and sauté for 5 minutes. Add garlic and red pepper flakes and sauté another minute. Add capers with their juice, olives, and stir to combine.
- Add Red Gold Whole Peeled Tomatoes and Red Gold Original Diced Tomatoes + Green Chilies. Using a potato masher carefully break up the whole tomatoes a bit (alternatively you can crush them with your clean hands or masher prior to adding).
- Add anchovy paste/anchovies, parsley, salt and sugar. Stir to combine and bring to a simmer for 10-15 minutes.
- Add shrimp and simmer for a few minutes until they are cooked through.
- Taste and adjust seasoning if necessary.
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