Putaneska with shrimp

2016-04-17
  • Servings : 2
  • Prep Time : 15m
  • Cook Time : 30m
  • Ready In : 45m

18/4/16

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.

putanshrimp (4) putanshrimp (5)

Ingredients

  • 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

Method

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Add the shrimp and transfer the pasta straight from the pot with boiling liquids and another ½- 1 Cup yet, with a torch.

Step 5

Cook after mix up well for other 3-5 minutes and switch off stove. Serve immediately if we sprinkle additional chopped parsley.

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Comments (2)

  1. posted by ZannetCooks on 18/04/2016

     
  2. posted by Total Traditional on 18/04/2016

    Vazo would bleep ideas

     

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