Spicy Shrimp And Penne With Puttanesca Sauce - cooking recipe

Ingredients

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

Preparation

Place a big pot of water on to boil; add in penne and salt; cook to al dente; drain.
While the pasta cooks, heat a large skillet over medium heat.
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.
Add in the olives, capers, and tomatoes; bring the sauce to a bubble and add in the shrimp, scattering them in a single layer.
Cover the pan to cook the shrimp, 3-4 minutes.
Uncover the pan and add in the parsley; toss and adjust the seasonings to taste.
Add drained pasta to the sauce; toss to combine and serve hot.