This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.
"My kids and I make pasta three days a week now. It's not even so much about the eating of it; they just like the process."
People don't like anchovies. I'm not sure why, but for the most part they don't. They are fishy - too fishy really - and salty. Too salty. I don't like them by themselves, but I do love them as ingredients. They bring a salty, umami flavor to dishes that very little else does.
There are a lot of anchovies on the market today in the U.S. The traditional anchovy is often labeled "filet of anchovy" and is just that: flat filets without the bones. I prefer the ones that are whole, like sardines. They vary greatly in the amount of salt, so keep an eye on how much you are adding.
If you really can't stand them, use a bit of Worcestershire sauce instead. The sauce is made with a foundation of anchovies and other spices. Start with just a little bit – at most a tablespoon or so.
Servings: 4 | Serving size: 2 ounces pasta with shrimp and sauce
Cooking Time: 45 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe makes great leftovers. Reheat gently.
|2 tsp||olive oil|
|2 cloves||garlic (thinly sliced)|
|1 large||onion (finely diced)|
|12 large||black olives (thinly sliced lengthwise)|
|1 28 ounce can||no salt added diced tomatoes|
|1/2 cup||white wine|
|1/4 tsp||red pepper flakes|
|1 tsp||dried oregano|
|4||anchovies packed in olive oil (minced into a paste)|
|fresh ground black pepper (to taste)|
|16 ounces||shrimp (peeled, deveined, and sliced in half lengthwise)|
|8 ounces||whole wheat or gluten-free penne pasta|
Place the olive oil in a large skillet over medium high heat.
Add the garlic and cook for about 2 minutes. Stir frequently.
Add the onions and cook for about 5 minutes. Stir frequently.
Add the olives, capers, tomatoes, wine, red pepper flakes, oregano, anchovies, and pepper.
Stir well and reduce the heat until the sauce is simmering. Cook for about 20 to 25 minutes. Stir occasionally.
While the sauce is simmering, place the water in a large pot over high heat.
When the water boils, add the pasta. Cook for about 15 to 20 minutes.
Add the shrimp to the skillet and toss well.
When the pasta is tender, drain and add to the sauce.
Check to make sure the shrimp are cooked through, and when they are, toss well and serve.
Serving size: 2 ounces pasta with shrimp and sauce
|Calories 427||Calories from Fat 63|
|% Daily Value|
|Total Fat 6g||14%|
|Saturated Fat <1g||1%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 61g||19%|
|Dietary Fiber 9g||29%|
|Vitamin A 13%||Vitamin C 50%|
|Calcium 17%||Iron 42%|
|Vitamin K 9 mcg||Potassium 813 mg|
|Magnesium 151 mg|