Shrimp and Pasta Puttanesca
1 pound dry linguine
1 1/2 tablespoons olive oil
1 pound peeled and deveined large shrimp (fresh or frozen)
1/4 teaspoon black pepper
1 1/2 tablespoons capers, roughly chopped
3/4 cup kalamata olives, pitted and roughly chopped
2 anchovy fillets, finely chopped (optional)
1 26- to 32-ounce jar marinara sauce
Cook the linguine according to the package directions.
Meanwhile, heat the oil in a large skillet over medium heat. Season the shrimp with the pepper and cook until they begin to turn pink, about 2 minutes. Turn the shrimp, add the capers, olives, and anchovies (if using), and cook for 2 minutes more. Add the marinara sauce and cook until heated through, about 4 minutes.
Divide the drained pasta among individual bowls and spoon the shrimp and puttanesca sauce over the top.
Yield: Makes 4 servings
***Got this recipe from Real Simple