Shelly's Recipe

SHRIIMP PUTTANESCA

Category: Pasta - Seafood

1 1/2 lb long pasta, trenette, linguine or fettuccine, cooked al dente
4 tbsp olive oil
2 tbsp garlic, chopped
2 tsp hot cherry pepper, chopped
4 anchovy fillets
2 tbsp capers
12 Italian or Greek black olives, pitted
1 cup diced plum tomatoes
2 cups basic tomato sauce
1 lb cooked shrimp
2 tbsp fresh oregano leaves
Salt and pepper, to taste

While pasta is cooking, heat olive oil in a large skillet. Add the garlic and peppers to the pan. Cook until garlic is golden but not brown. Add anchovy fillets. Add the capers and next 3 ingredients and heat for approximately 1 minute. Then, stir the shrimp into the sauce and heat through. Season with salt and pepper. Add the drained pasta and oregano to sauce. Toss until well mixed and transfer to serving dish, reserving some sauce for garnish. Serves 4