Shrimp-And- Bow Tie Puttanesca

• 8 ounces bow tie pasta
• 1 lb large shrimp, peeled, deveined, tails removed
• 1 teaspoon dried Italian seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons olive oil, divided
• 2 teaspoons minced garlic, from a jar
• 10 pitted black olives, preferably kalamata, sliced, about 1/4 cup
• 1/4 cup drained capers
• 6 anchovies packed in oil, drained, chopped
• 2 (14 1/2 ounce) cans diced tomatoes with juice, drained
• 1 (8 ounce) can tomato sauce
• 1 teaspoon sugar
• 1/8 teaspoon crushed red pepper flakes
• shredded parmesan cheese (optional)

1. In a large pot of salted water cook pasta according to package directions; Drain.
2. Meanwhile, in a bowl toss shrimp with seasonings, salt and pepper.
3. In large nonstick skillet heat 1 tablespoon oil over mediun-high heat; add shrinp.
4. Cook until pink and opaque, 1 to 2 minutes per side; remove from skillet.
5. In same skillet heat remaining oil over medium-high heat.
6. add garlic, olives, capers and anchovies; cook, stirring,1 minute.
7. Add tomatoes, tomato sauce, sugar and pepper flakes.
8. Cook, stirring once, until bubbling, 1-2 minutes.
9. Stir in shrimp; cook until just heated thruogh, 1-2 minutes.
10. In bowl toss pasta with sauce; sprinkle with parmesan, if desired.

pasta, shrimp, italian seasoning, salt, pepper, olive oil, garlic, black olives, capers, anchovies, tomatoes, tomato sauce, sugar, red pepper, parmesan cheese

Taken from www.food.com/recipe/shrimp-and-bow-tie-puttanesca-57788 (may not work)