My sistas and I have dubbed this Padma Pasta and it is so delicious! It was my first introduction to purchasing anchovy fillets and they add a nice salty kick to the sauce. And I tweaked it into a dumbed down version in order to make this recipe when I was lacking fresh ingredients as a college student without a car.
Tangy, savory, and delicious. Thanks, Padma.
Fiery Penne (or Linguine) with
Tomato and Shrimp (Padma Pasta) adapted from Tangy Tart Hot and Sweet
2 tbs olive oil
4 cloves garlic, crushed
1 bell pepper, any color, cut
into long, thin slivers (fresh or frozen)
3 bay leaves
1 tsp dried oregano
¾ tsp dried thyme
2 tsp crushed red pepper
2 tbs drained chopped capers
1 14.5 oz can diced tomatoes with juice
4
fillets of whole anchovy
2 tbs butter
1lb large shrimp, pelled and deveined, (fresh or frozen)
2 tbs coarse sea salt
1 lb penne (or other pasta shape of choice)
½ cup chopped flat-leaf
parsley (optional)
1. Fill a large pasta pot
with water and place it over high heat to boil.
2. Heat olive oil in a deep skillet over medium heat. Add garlic and cook for 1 minute. Add bell pepper, stirring for a couple of minutes until peppers soften. Add bay leaves,
oregano and thyme. Cook for 2 more
minutes, then add crushed red pepper and capers. Let cook for 5 more minutes, then add tomatoes
and cook for 5 minutes.
4. The pasta water should be at a rolling boil by now. Add salt and linguine, being careful not to
break pasta. While pasta cooks (8 to 10
minutes or until al dente) add shrimp to the tomato sauce. Stir for approximately 3 to 4 minutes or
until shrimp is opaque but not overdone; add parsley, then remove from
heat.
5. Drain pasta from its water and
toss with sauce. Serve hot. Do not add cheese! (Padma says it messes up the
flavor).
6. Enjoy!
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