Padma Pasta

June 4, 2014

There was a time back in college when I was an avid Glamour magazine reader. One good thing that came out of that time was this recipe for pasta, from the tv host Padma Lakshmi.

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. 
3. Add anchovy fillets and break up with wooden spoon until dissolved into sauce.  Simmer and stir for 8 to 10 minutes, adding butter halfway through.  
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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