28 ounce canned tomatoes with added puree crushed canned
0.3 cup capers drained
0.3 cup parsley leaves fresh chopped for garnish
6 garlic cloves chopped
1 cup kalamata olives pitted halved
1 pound pasta
0.5 teaspoon pepper dried red crushed
6 servings salt and pepper black freshly ground
1 pound shrimp peeled
Equipment
frying pan
pot
Directions
In a large pot, cook pasta in boiling salted water until tender but still firm to bite, stirring occasionally with a spoon.
Drain and set aside. In a large skillet, heat the reserved oil from anchovies over medium-high heat.
Add chopped anchovies; saute until aroma is released.
Add garlic and saute 1 minute.
Add tomatoes, shrimp, olives, capers, and dried crushed red pepper. Simmer over medium heat until slightly thickened, stirring occasionally, about 5 minutes. To the skillet add drained pasta and toss in anchovy mixture to coat, garnish with parsley. Season with salt and pepper, to taste.
