Pasta Puttanesca is an Italian pasta dish invented in Naples in the mid-20th century. Its ingredients typically include tomatoes, olive oil, anchovies, olives, capers and garlic making it a very cost-effective dish. Chef Tony has created a “twist” on the Italian favorite with this delicious version which includes smoked shrimp, capers, and Kalamata olives. This Pasta Puttanesca version with shrimp is also cost-effective and prepared with our fresh Pasta Rea pasta, it is sure to please. As pictured here, the dish was prepared with Pasta Rea fiore but any of our fresh pasta will work, including long noodles such as spaghetti. Our fresh pasta cooks in 3-4 minutes so be sure to not overcook, preparing it to al dente.
Serve Pasta Puttanesca with a simple green salad or Caesar salad and focaccia or crusty Italian bread.
1 tbsp. sea salt
1 gallon purified water
3 tbsp. olive oil
1 tbsp. shallots, minced
6 med. garlic cloves, minced
½ tsp. red-pepper flakes, crushed
1 can Italian plum tomatoes, drained and reserved juice, seeded then rough chop
12 oz. smoked shrimp, chopped
3 tbs. capers, drained
½ cup Kalamata olives, pitted and coarsely chopped
2 tbs. fresh flat-leaf parsley, coarsely chopped
1 lb. Pasta Rea fresh pasta
Bring 1 gallon of water to a rolling boil, add 1 tablespoon sea salt.
Heat oil on medium heat in a large skillet. Add shallots, garlic, red-pepper flakes. Cook, stirring 1 to 2 minutes. Do not brown or char pepper. Add tomatoes, reserved juice, capers, and olives. Bring to a boil. Lower heat to a simmer and cook for about 5- 8 minutes or until sauce slightly thickens. Add shrimp and simmer until shrimp is firm.
Add salt and pasta to boiling water and cook until fresh pasta is al dente, about 4 minutes. Drain well.
Stir pasta into sauce. Cook, stirring, until sauce clings to pasta, about 2 minutes. Stir in parsley and serve.
Serving size: 4