Shrimp And Pasta Puttanesca

• 1 pound dry linguine
• 1 1/2 tablespoons olive oil
• 1 pound peeled and deveined large shrimp (fresh or frozen)
• 1/4 teaspoon black pepper
• 1 1/2 tablespoons capers, roughly chopped
• 3/4 cup kalamata olives, pitted and roughly chopped
• 2 anchovy fillets, finely chopped (optional)
• 1 26- to 32-ounce jar marinara sauce

1. Cook the linguine according to the package directions.
2. Meanwhile, heat the oil in a large skillet over medium heat. Season the shrimp with the pepper and cook until they begin to turn pink, about 2 minutes. Turn the shrimp, add the capers, olives, and anchovies (if using), and cook for 2 minutes more. Add the marinara sauce and cook until heated through, about 4 minutes.
3. Divide the drained pasta among individual bowls and spoon the shrimp and puttanesca sauce over the top.

linguine, olive oil, shrimp, black pepper, capers, kalamata olives, anchovy, marinara sauce

Taken from www.myrecipes.com/recipe/shrimp-pasta-puttanesca (may not work)