30 minute meal: Bucatini puttanesca with shrimp

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Inspired by the Italian Christmas Eve tradition—feast of the seven fishes—we’vecreated a celebratory shrimp pasta dish. Puttanesca, a tomato sauce from southernItaly, gets incredible flavor from capers and olives and it dresses long strands ofbucatini—a pleasingly thick spaghetti­like pasta with a hole in the middle! Cook, relax and enjoy!

Cooking time: 25 minutes

Attributes: shellfish

Calories: 725 kcal/person

Allergens: shellfish, gluten

What we send:

4 cloves garlic (0.2 oz each)

1⁄4 cup pitted kalamata olives (2 oz)

2 tablespoons capers (0.8 oz)

8 oz bucatini

12 oz shrimp

1 teaspoon dried chile flake (0.06 oz)

14 oz can baby roma tomatoes

fresh oregano sprigs (0.2 oz)

What you need:

coarse salt

olive oil

freshly ground pepper

Equipment:

large pot

large skillet

Recipe steps:

1.Prep ingredients

Bring a large pot of boiling salted water to a boil. Peel and thinly slice garlic. Roughly

chop olives and capers.

2.Cook pasta

Add bucatini to boiling water and cook until very al dente, about 6 minutes. Reserve

1 cup pasta water.

3.Make sauce

Meanwhile, heat 1 tablespoon oil in a large skillet over medium­high. Add garlic,

shrimp, and half of chile flake and cook, turning once, until golden brown, about 2

minutes. Transfer shrimp to a plate.

4.Finish sauce

Add tomatoes, breaking up with a spoon, and bring to a simmer. Add olives, capers

and remaining half of chile flake if desired. Cook, stirring often, until slightly

reduced, about 4 minutes.

5.Finish pasta

Add pasta and pasta water to skillet and bring to a simmer. Cook, tossing often, until

pasta is tender and sauce is reduced and coats pasta, about 4 minutes. Add shrimp

and toss to combine.

6.Serve

Pick oregano leaves from stems and scatter over pasta. Drizzle with olive oil. Enjoy!