Shrimp-And- Bow Tie Puttanesca - cooking recipe

Ingredients

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)

Preparation

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