1 lb pasta (I prefer linguine) cooked al dente
1 lb shrimp (cleaned)
1 (2oz) can of anchovy fillets in olive oil
5-6 cloves of garlic minced or grated
2 Tbs of olive oil
1 cup black olives (drained and pitted)
2-3 Tbs capers
1 pint of cherry tomatoes
1 onion diced
2-3 jalapenos sliced
1 cup starchy pasta water
1/2 cup Parmesan cheese
red chili flakes (to taste)
salt (to taste)
Boil pasta in well salted water just shy of al dente and set aside. Before draining pasta remember to reserve one cup of pasta water.
In a large pan, heat 2 Tbs of canola oil then add all the anchovies with their oil as well. Allow anchovies to melt as they cook. Then add onion, jalapenos, red chili flakes and garlic and saute for a minute. Next add the shrimp and tomatoes. Smash tomatoes as they cook so they burst and release their juices.
Next add the pasta water, olives and capers. Taste sauce for salt and add as needed. Add pasta and toss with sauce. Allow pasta to cook to al dente in sauce.
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