Pasta Puttanesca

We both were lucky enough to spend a few glorious days in Italy this summer. Magical Venice for the two of us, and a little Clooney-hunting in Lake Cuomo for Stephy. We seamlessly adopted a “pizza, pasta!” mantra while there – who says Focaccia isn’t a breakfast food?? – and decided to pay tribute by trying our hand at Puttanesca back here in Boston. This recipe served three, with plenty of leftovers that we enjoyed hot and cold. Best served with a glass of vino, and the pretense that you’re dining al fresco in a hidden piazza in Venezia. Buon Appetito!

Ingredients
Spaghetti (we used 1/2 regular, 1/2 spinach spaghetti)
2 cups raw shrimp
1 can artichoke
8 oz. mushrooms, sliced
1 zucchini, sliced
1/2 summer squash, sliced
1 clove garlic, minced
1/4 red onion, diced
1 large can tomatoes
2 tablespoons capers
1 tablespoon oregano
1 cup Kalamata olives, quartered
Salt & pepper

Steps
Cook pasta al dente

Sauté garlic and onion with olive oil
Add shrimp and sauté over medium heat until pink
Add zucchini, squash, mushroom and artichoke, sauté ~5 minutes

Pour canned tomatoes over entire mixture, cover, reduce heat and simmer for ~10 minutes

Pour over pasta, top with oregano, capers and kalamata olives

Sprinkle with salt and pepper to taste
Serve with parmesan cheese. Molto Bene!

Recipe adapted from Jamie Oliver’s 

 

 

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