Puttanesca is one of my favorite Italian sauces. There are many reasons why I love this recipe: It has my favorite Italian ingredients; it uses fresh tomatoes (not canned); and it’s fast and very easy to make! For me it’s not puttanesca if there are no anchovies. Anchovies add another flavor dimension, just like when you use fish sauce instead of salt. The anchovies in this recipe are chopped very finely so they will easily dissolve into the sauce.
I used shrimp in this recipe but when I don’t have one, a can of good quality yellow fin tuna is an excellent substitute. Just chop the tuna finely and mix it in the end as you would do with the shrimps.
Shrimp Pasta Puttanesca
A healthy, fresh tasting Italian pasta that is ready in 30 minutes! Shrimp Pasta Puttanesca is made with fresh tomatoes, olive oil, capers, olives, anchovies, garlic, and shrimp
- 240 grams (8 ounces) uncooked linguini fini pasta
- 2 tablespoons extra virgin olive oil
- 10-12 pieces shrimps, shelled and deveined
- 1 piece yellow small onion/ shallot, minced
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 pieces anchovy fillets, minced
- 1/4 cup pitted black olives, minced
- 1 tablespoon capers (drained), diced
- 3 pieces tomatoes, diced
- 2 tablespoons water
- 1/4 teaspoon dried chili flakes
- 1/4 cup fresh basil optional
- salt and pepper
Cook pasta according to package directions.
While pasta is cooking, heat olive in a saucepan on medium heat. Add the shrimps and cook until pink on both sides and just cooked through, about 3-4 minutes, turning once. Transfer cooked shrimps on a plate and set aside.
In the same pan, add onions/shallots and saute for about 2 minutes. Add garlic, tomato paste, anchovies, olives, capers, tomatoes, and water. Stir and cook it until the tomatoes begin to break down and sauce thickens, about 10 minutes. Add more water if sauce is too thick.
Taste and season with salt, pepper, and chili flakes. Add back the cooked shrimps and cooked linguine to the sauce and combine well.
Chiffonade the basil (if using) and garnish on top of pasta before serving.
Cook's Tip: When boiling pasta, salt will help add flavor but avoid adding oil as your sauce won’t stick.