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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
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:
freshly ground pepper
Bring a large pot of boiling salted water to a boil. Peel and thinly slice garlic. Roughly
chop olives and capers.
Add bucatini to boiling water and cook until very al dente, about 6 minutes. Reserve
1 cup pasta water.
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.
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.
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.
Pick oregano leaves from stems and scatter over pasta. Drizzle with olive oil. Enjoy!