Spicy Shrimp and Penne with Puttanesca Sauce
Puttanesca is a sauce named after streetwalkers. The ladies would make pots of a fishy-smelling mixture of tomatoes, anchovies, and garlic and leave the pots in brothel windows to attract fishermen in like stray cats. After the business was done, the sauce was tossed with pasta and became their dinner, or breakfast. This is a very unappetizing story for such a delicious dish, so when I am asked what “it” means, I tell a slightly less descriptive version, which you can pass along: Puttanesca is the sauce of the ladies of the night because it’s spicy, fast, and easy! (It still makes me blush, but at least I remain hungry.)
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Place a large pot of water on to boil. When it comes up, add the penne pasta and salt.
Step 2
While the pasta cooks, heat a large, deep skillet over medium heat. Add the EVOO, garlic, crushed red pepper flakes, and anchovies. Break up the fish with the back of a wooden spoon until they melt into the oil. The fish will develop a nutty, salty flavor; if you think you don’t like anchovies, try this ONCE and you will! Add the olives, capers, and tomatoes. Bring the sauce to a bubble and add the shrimp, scattering them in a single layer. Cover the pan to cook the shrimp, 3 to 4 minutes. They will turn pink, opaque, and firm. Uncover the pan and add the parsley. Toss and adjust the seasonings to taste.
Step 3
When the pasta is al dente, drain it well and add it to the sauce. Toss to combine and serve hot.
