Рецепт Pasta alla Puttanesca with or without Shrimp

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1 голос | 493 визита

Ингредиенты

Tbs. extra-virgin olive oil
2 large cloves garlic, smashed and peeled
1 medium yellow onion, finely chopped
1 tsp. finely grated orange zest (from half a medium orange)
1/2 tsp. dried oregano
1/4 tsp. crushed red pepper flakes
1/2 cup dry white wine
One 28-oz. can whole tomatoes, coarsely chopped, juice reserved
1/3 cup pitted Kalamata olives, rinsed and quartered
2 Tbs. capers, rinsed
Kosher
salt and freshly ground black pepper
8 oz. pasta—we used Rigatoni, but penne or any tubular pasta will work.
1 lb. jumbo shrimp, shelled and deveined
4 anchovies, finely chopped
1/2 cup grated Pecorino Romano
1/3 cup chopped fresh flat-leaf parsley
Heat the oil in a
12-inch skillet over medium heat. Add the garlic and cook until golden, 2 to 3
minutes. Add the onion, orange zest, oregano, and pepper flakes and cook,
stirring occasionally, until the onion is tender, 5 to 6 minutes. Add the wine
and simmer until it has almost evaporated, about 2 minutes. Stir in the
tomatoes and their juice, olives, and capers. Bring to a boil over medium-high
vegetarian version, toss 1 1/3 cups of pasta with ¾ cup of the sauce. Sprinkle with one quarter of the cheese and

View Full Recipe at CHEWING THE FAT

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