Putaneska with shrimp2016-04-17
- Servings : 2
- Prep Time : 15m
- Cook Time : 30m
- Ready In : 45m
Putaneska with shrimp and forgive me for the title, days that are , but this pasta is called here and dozens of years. The important thing is that it is a Lenten dish but also a delicious miracle.
- 180-200gr. Pasta of your choice
- 30 shrimp pre boiled, peeled
- 3 anchovy fillets
- 2 garlic cloves crushed
- 2 tablespoons olive oil
- salt & pepper
- 1 large onion grated
- ½ Cup tomato juice
- 1 tablespoon tomato paste
- 10 cherry tomatoes whole or halved
- A pinch of sugar
- ¼ Cup parsley, finely chopped
- 2 tablespoons kalamata olives, cut into rings
- 1 tablespoon capers
- Chilli pepper, Depending on tastes
Heat the oil and add the anchovy fillets over medium heat, stir until melted. Pour the onion, the chilli and garlic and sauté together for a minute.
Pour the tomato juice, cherry tomatoes, tomato paste , the parsley and pepper. Sprinkle with sugar and pour a little water. Add the olives and capers and cook for 10 minutes.
At the same time, pour the pasta in plenty of salted water that we've put to boil for 10 minutes. Add a little water from the pasta to the pan with the sauce and cook for 15 minutes.
Add the shrimp and transfer the pasta straight from the pot with boiling liquids and another ½- 1 Cup yet, with a torch.
Cook after mix up well for other 3-5 minutes and switch off stove. Serve immediately if we sprinkle additional chopped parsley.