Penne Puttanesca
- Olive oil spray
- 1 cup penne
- 1/2 teaspoon olive oil
- 1/2 to 3/4 pound shrimp, peeled and deveined
- 4 to 6 garlic cloves, minced
- 1 tablespoon drained capers
- 1 teaspoon red pepper flakes
- One 6-ounce can pitted black olives
- 14 ounces artichoke hearts, canned or frozen, halved
- 1/2 head broccoli, cut into florets, or 2 cups frozen
- 3 tablespoons chopped fresh parsley
- 1 teaspoon anchovy paste, or 2 to 4 minced anchovies
- One 14-ounce can diced tomatoes, drained
- Preheat the oven to 450F.
- Spray the inside and lid of a cast-iron Dutch oven with olive oil.
- Scatter the pasta in the pot.
- Add 1/3 cup water with the olive oil and stir gently to evenly coat and distribute the pasta.
- Arrange the shrimp on top of the pasta.
- Sprinkle on the garlic, capers, and red pepper flakes.
- Scatter the olives over the shrimp.
- Make a layer of the artichokes and then the broccoli.
- Sprinkle with the parsley.
- Mix the anchovy paste with the tomatoes and pour over all.
- Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
- Serve immediately.
- Calories: 384
- Protein: 24g
- Carbohydrates: 40g
- Fat: 5g
- Cholesterol: 87mg
- Sodium: 838mg
- Fiber: 5g
olive oil spray, penne, olive oil, shrimp, garlic, capers, red pepper, black olives, hearts, broccoli, parsley, anchovy paste, tomatoes
Taken from www.epicurious.com/recipes/food/views/penne-puttanesca-378792 (may not work)