Spicy Shrimp and Penne with Puttanesca Sauce

• 1 pound penne pasta
• Coarse salt
• 1/4 cup extra-virgin olive oil (EVOO) (4 times around the pan)
• 8 garlic cloves, finely chopped
• 2 teaspoons crushed red pepper flakes (eyeball it in your palm)
• 8 to 10 whole anchovy fillets
• 1/2 cup cracked, pitted, good-quality black olives, such as kalamata, or 1/3 cup pitted oil-cured black olives (saltier taste), your choice, coarsely chopped
• 3 to 4 tablespoons capers, drained and coarsely chopped
• 1 14-ounce can crushed tomatoes
• 1 14-ounce can diced tomatoes
• 1 pound (24 count) peeled and deveined shrimp, tails removed
• 2 handfuls fresh flat-leaf parsley leaves, finely chopped

1. Place a large pot of water on to boil.
2. When it comes up, add the penne pasta and salt.
3. While the pasta cooks, heat a large, deep skillet over medium heat.
4. Add the EVOO, garlic, crushed red pepper flakes, and anchovies.
5. Break up the fish with the back of a wooden spoon until they melt into the oil.
6. The fish will develop a nutty, salty flavor; if you think you dont like anchovies, try this ONCE and you will!
7. Add the olives, capers, and tomatoes.
8. Bring the sauce to a bubble and add the shrimp, scattering them in a single layer.
9. Cover the pan to cook the shrimp, 3 to 4 minutes.
10. They will turn pink, opaque, and firm.
11. Uncover the pan and add the parsley.
12. Toss and adjust the seasonings to taste.
13. When the pasta is al dente, drain it well and add it to the sauce.
14. Toss to combine and serve hot.

penne pasta, salt, extravirgin olive oil, garlic, red pepper, anchovy, cracked, capers, tomatoes, tomatoes, shrimp, parsley

Taken from www.epicurious.com/recipes/food/views/spicy-shrimp-and-penne-with-puttanesca-sauce-374337 (may not work)