Pasta Puttanesca with Shrimp

Yield: 4 Servings

Ingredients

1 pound shrimp, tails removed
Salt and pepper
2 Tablespoons olive oil, divided
3 cloves garlic, finely chopped
Pinch of red pepper flakes
2 Tablespoons capers, rinsed and drained
1/2 cup Kalamata olives, pitted and coarsely chopped
2 cans (14.5 ounces) whole tomatoes
1 can (14.5 ounces) Italian style stewed tomatoes
2 Tablespoons tomato paste
1 teaspoon dried oregano
1 pound pasta, your choice

Method

In a bowl, toss the shrimp with 1/2 teaspoon salt, 1/2 teaspoon pepper and 1 Tablespoon olive oil, refrigerate.

Heat remaining oil in a medium sauce pan over medium heat. Add garlic and red pepper flakes, and sauté for 1 minute. Add capers and olives, and sauté an additional minute.

Using your fingers, crush the whole tomatoes in their liquid. Add to the caper mixture along with the stewed tomatoes, tomato paste, oregano, and salt and pepper to taste. Bring to a boil, cover, reduce heat to low, and simmer for 25 minutes. Add the shrimp just before serving.

While the sauce is simmering, cook the pasta in salted boiling water. Drain and divide among 4 bowls. Serve shrimp and sauce over pasta.

Serving Suggestion

Pair with Seadrift Sauvignon Blanc 2008.

Estimated Prep Time: 25 minutes
Estimated Cooking Time: 30 minutes