Spicy Shrimp And Penne With Puttanesca Sauce

• 1 lb penne
• coarse salt
• 1/4 cup extra virgin olive oil
• 8 garlic cloves, minced
• 2 teaspoons crushed red pepper flakes
• 8 -10 whole anchovy fillets
• 1/2 cup pitted kalamata olive, coarsely chopped
• 3 -4 tablespoons capers, drained and coarsely chopped
• 1 (14 ounce) can crushed tomatoes
• 1 (14 ounce) can diced tomatoes
• 1 lb peeled and deveined shrimp
• 1/4 - 1/2 cup fresh flat-leaf parsley, finely chopped

1. Place a big pot of water on to boil; add in penne and salt; cook to al dente; drain.
2. While the pasta cooks, heat a large skillet over medium heat.
3. Add in olive oil, garlic, crushed red pepper flakes, and anchovies; break up the fish with the back of a wooden spoon until the melt into the oil.
4. Add in the olives, capers, and tomatoes; bring the sauce to a bubble and add in the shrimp, scattering them in a single layer.
5. Cover the pan to cook the shrimp, 3-4 minutes.
6. Uncover the pan and add in the parsley; toss and adjust the seasonings to taste.
7. Add drained pasta to the sauce; toss to combine and serve hot.

penne, salt, extra virgin olive oil, garlic, red pepper, anchovy, olive, capers, tomatoes, tomatoes, shrimp, parsley

Taken from www.food.com/recipe/spicy-shrimp-and-penne-with-puttanesca-sauce-226826 (may not work)