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puttanesca with Shrimp
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Seafood Puttanesca

If you don't like calamari you can substitute your own favorite seafood. This spicy Puttanesca recipe will still be delicious.
Course Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 40 minutes
Servings 4 servings

Ingredients

  • 8 oz. linguine dry
  • 1 tbsp garlic minced
  • 1 tsp anchovy paste
  • 1 tsp red pepper flakes
  • 2 tbsp olive oil
  • 1 can whole tomatoes 28 oz., chopped
  • 1 tbsp brown sugar
  • 1 tbsp balsamic vinegar
  • 1/4 cup kalamata olives pitted, slivered
  • 2 tbsp capers
  • 2 tbsp oregano dried
  • 8 oz. calamari rings
  • 8 oz. medium shrimp peeled and deveined with tales
  • 3 tbsp Italian parsley chopped
  • Salt and pepper to taste

Instructions

  • Cook linguine in a pot of boiling salted water according to package directions; drain and set linguine aside, reserving 1/2 cup pasta water.
  • Saute garlic, anchovy paste and pepper flakes in oil in a saute pan over medium-high heat, 30 seconds. Add tomatoes, sugar, vinegar and reserved pasta water. Bring mixture to a simmer.
  • Stir in olives, capers and oregano; simmer until liquid is slightly reduced, 10-15 minutes.
  • Add calamari and shrimp; simmer 3-4 minutes to cook through. Stir in parsley, season with salt and pepper and serve sauce over linguine.

Notes

Adapted from Cuisine at Home.com