Rapini and Shrimp pasta

• 3 tbsp Extra Virgin Olive Oi
• 1 hot red pepper
• 3 clove garlic, thinly sliced
• 5 anchovy fillets, thinly sliced
• 3 tbsp drained rinsed capers
• 1/4 cup water
• 1 2/3 cup prepared strained tomatoes
• 1 lb largr raw shrimp, peeled and deveined
• pinch salt and pepper
• 1 bunch rapini
• 1 packages fresh lasagna sheets

1. In Dutch oven, heat oil over med-high heat.
2. Prick hot pepper four times with fork and add to oil.
3. Add garlic,anchovies and capers; cook for 2 minutes.
4. Stir in water, scraping up brown bits until dissolved.
5. Add tomatoes and bring to boil; reduce heat and simmer until reduced by half, about 7 minutes.
6. Sprinkle shrimp with salt and pepper, add to pan and simmer for three minutes.
7. Meanwhile, trim 1/2 inch from base of rapini; cut rapini into thirds.
8. In large pot of boiling salted water, cook rapini until tender, about four minutes.
9. With slotted spoon, remove rapini and drain, stir into sauce
10. Cut lasagna sheets into thick strips;
11. add to boiling water and cook until al dente, about 4 minutes.
12. Drain and add to sauce; toss to coat.

hot red pepper, clove garlic, anchovy, capers, water, tomatoes, shrimp, salt, rapini, fresh lasagna sheets

Taken from cookpad.com/us/recipes/330314-rapini-and-shrimp-pasta (may not work)