Say what?

This is another dish a friend introduced me to. We were invited to a dinner party at her house and she made this amazing pasta dish. When I asked her for the recipe she told me it was Spaghetti Puttanesca. My Italian is a bit rusty so I asked her what it meant and my proper and very well mannered friend told me “it’s the hookers pasta”. So here it is, hookers pasta highly modified from the original.

Shrimp Spaghetti Puttanesca.

3 to 4 tomatoes
1 pound medium size shrimp, peeled
3 cloves garlic
2 shallots
4 tbs olive oil
2 tbs capers
1/4 cup green olives, you use black one if you like the taste less acid.
1/4 white wine
1/4 teaspoon each salt and pepper
dash of Herbs de Provence
anchovy filets

Dice tomatoes in large chunks
cut shallots in small pieces
In a skillet saute shallots and 1 clove of garlic on medium heat in 2 tbs olive oil until they look shiny
add shrimp and cook them until almost pink, 2 minutes
set onions and shrimp aside.
saute tomatoes and remaining garlic in 2tbs olive oil.
add the white wine and let it evaporate a little, reduce heat to low
add the anchovies or serve them on the side at the dinner table
Add the capers, olives,salt, pepper and let it simmer until the tomatoes are slightly mushy but not falling apart
Add the shrimp and heat through on medium heat
sprinkle the Herbes de Provence over the dish
You will have cooked the spaghetti while you were working on the sauce so drain that and put in a serving dish.
Sprinkle a little olive oil over the pasta and pour the sauce on top
At the table you can grate some parmesan cheese on your food

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