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 pot
with water and place it over heat to boil.
2. Heat olive oil in a skillet over medium heat. Add garlic and cook for 1 minute. Add bell pepper, stirring for 2 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. When the pasta water boils, add salt and pasta noodles. 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 and
toss with sauce. Serve hot. Do not add cheese! (Padma says it messes up the
flavor).
6. Enjoy!
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