Shrimp-and- Bow Tie Puttanesca

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 8 ounces bow tie pasta
• 1 lb large shrimp, peeled, deveined, tails removed
• 1 teaspoon dried italian seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons olive oil, divided
• 2 teaspoons minced garlic, from a jar
• 10 pitted black olives, preferably kalamata, sliced, about 1/4 cup
• 1/4 cup drained capers
• 6 anchovies packed in oil, drained, chopped
• 2 (14 1/2 ounce) cans diced tomatoes with juice, drained
• 1 (8 ounce) can tomato sauce
• 1 teaspoon sugar
• 1/8 teaspoon crushed red pepper flakes
• shredded parmesan cheese (optional)

Recipe

• 1 in a large pot of salted water cook pasta according to package directions; drain.
• 2 meanwhile, in a bowl toss shrimp with seasonings, salt and pepper.
• 3 in large nonstick skillet heat 1 tablespoon oil over mediun-high heat; add shrinp.
• 4 cook until pink and opaque, 1 to 2 minutes per side; remove from skillet.
• 5 in same skillet heat remaining oil over medium-high heat.
• 6 add garlic, olives, capers and anchovies; cook, stirring,1 minute.
• 7 add tomatoes, tomato sauce, sugar and pepper flakes.
• 8 cook, stirring once, until bubbling, 1-2 minutes.
• 9 stir in shrimp; cook until just heated thruogh, 1-2 minutes.
• 10 in bowl toss pasta with sauce; sprinkle with parmesan, if desired.