Puttanesca is a traditional pasta dish that supposedly had its origins in the food prostitutes cooked for themselves at the end of the night. The amount of spice called for here makes a medium-spicy dish. Adjust it according to your own taste. Although anchovy paste (or minced anchovies) is called for, don’t worry if you don’t have any or just want to leave it out. A tip: Do not lift the lid “just to check” before this meal is done or it will take longer to cook and your pasta may not come out perfectly al dente. This recipe works equally well with fresh or frozen shrimp. Instead of broccoli and artichoke hearts, try this with spinach or green beans. Consider red bell peppers, zucchini, yellow squash, or eggplant as well.
Recipe information
Yield
serves 2
Ingredients
Preparation
Step 1
Preheat the oven to 450°F.
Step 2
Spray the inside and lid of a cast-iron Dutch oven with olive oil.
Step 3
Scatter the pasta in the pot. Add 1/3 cup water with the olive oil and stir gently to evenly coat and distribute the pasta.
Step 4
Arrange the shrimp on top of the pasta. Sprinkle on the garlic, capers, and red pepper flakes.
Step 5
Scatter the olives over the shrimp. Make a layer of the artichokes and then the broccoli. Sprinkle with the parsley.
Step 6
Mix the anchovy paste with the tomatoes and pour over all.
Step 7
Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
nutrition information
Step 8
Calories: 384
Step 9
Protein: 24g
Step 10
Carbohydrates: 40g
Step 11
Fat: 5g
Step 12
Cholesterol: 87mg
Step 13
Sodium: 838mg
Step 14
Fiber: 5g
