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Bertucci's Shrimp Puttanesca

3/4 lb. long pasta (trenette, linguine or fettuccine)
2 T. olive oil
1 T. garlic, chopped
1 t. hot cherry peppers, chopped
2 anchovy fillets (optional)
1 T. capers
6 Italian or Greek black olives, pitted
1/2 C. diced plum tomatoes
1 C. basic tomato sauce
1/2 lb. cooked shrimp
1 T. fresh oregano leaves
salt and pepper, to taste

Bring a potful of water to a rapid boil. Cook the pasta according to the package instructions. Drain and set aside.

Heat the olive oil in a large skillet. Add the garlic and peppers to the pan. Cook until garlic is golden, not brown.

Add the anchovy fillets, if using (they will dissolve in the hot oil). Add the capers, olives, tomatoes and tomato sauce, and heat for approximately 1 minute. Then, stir the shrimp into the sauce and heat through. Season with salt and pepper.

Add the drained pasta and oregano to sauce. Toss until well mixed and transfer to a serving dish, reserving some sauce for garnish.

Makes 2 servings.

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