Mediterranean Spicy Pasta with Capers, Olives, and Shrimp
This exquisite Mediterranean-inspired pasta dish combines the bold flavors of anchovies, capers, and Kalamata olives to create a tantalizing sauce reminiscent of classic Spaghetti Puttanesca. The vibrant tomatoes and aromatic garlic harmonize beautifully with a splash of dry white wine, while freshly chopped basil adds a fragrant finish. Enhancing this dish further are succulent shrimp, making it a perfect centerpiece for your next family dinner or gathering. Serve it with a generous sprinkle of freshly grated Parmigiano-Reggiano for an unforgettable meal that will leave you and your guests craving more.
N/A
Servings
350
Calories
15
Ingredients
Ingredients
Extra virgin olive oil
2 tablespoons
Anchovy fillets
1 1/2 ounces
Yellow onion, chopped
1 small
Garlic cloves, finely chopped
4
Canned whole Italian plum tomatoes, seeded and chopped
2 (28-ounce) cans (drained)
Tomato paste
4 tablespoons
Dry white wine
1 cup
Capers, drained
4 tablespoons (whole or coarsely chopped, as desired)
Kalamata olives, pitted and coarsely chopped
10-15
Fresh basil leaves, chopped
6
Red pepper flakes
1/2 teaspoon (as desired)
Salt
1/4 teaspoon
Fresh ground black pepper
1/4 teaspoon
Penne rigate or fusilli pasta
1 lb
Freshly grated Parmigiano-Reggiano cheese
to taste
Instructions
1
Heat a large skillet over medium-high heat and add the extra virgin olive oil.
2
Once the oil is hot, add the anchovy fillets and mash them with a wooden spoon until they break apart and dissolve into the oil, cooking for about 45 seconds.
3
Add the chopped onion to the skillet and sauté for approximately 2 minutes, until the onions become translucent and tender.
4
Stir in the finely chopped garlic, continuing to sauté for another 2 minutes, until fragrant but not browned.
5
Incorporate the seeded and chopped tomatoes along with the tomato paste and dry white wine. Bring the mixture to a boil, then let it boil for 2 minutes to cook off the alcohol.
6
Reduce the heat to medium and add the drained capers, coarsely chopped Kalamata olives, chopped basil leaves, red pepper flakes, salt, and freshly ground black pepper. Stir well and let the sauce simmer uncovered for 25 to 30 minutes until it thickens, stirring occasionally.
7
While the sauce simmers, cook the pasta according to package instructions until al dente. Reserve a small cup of the pasta cooking water before draining the pasta.
8
Once the sauce has thickened, taste and adjust the seasoning as desired.
9
If the sauce has thickened too much, stir in a little of the reserved pasta water to achieve the desired consistency.
10
Combine the drained pasta with the sauce in the skillet, tossing everything together until well coated.
11
Serve hot with a generous sprinkle of freshly grated Parmigiano-Reggiano cheese on top.
Nutrition Information
11g
Fat
47g
Carbs
12g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Mediterranean Spicy Pasta with Capers, Olives, and Shrimp?
This is a flavorful pasta dish inspired by classic Spaghetti Puttanesca, featuring anchovies, capers, Kalamata olives, and shrimp in a vibrant tomato sauce.
How many calories are in one serving of this pasta?
Each serving contains approximately 350 calories.
What are the primary proteins in this dish?
The dish features shrimp as the main protein, along with anchovy fillets which dissolve into the sauce for depth of flavor.
What type of pasta should I use for this recipe?
The recipe recommends using 1 lb of either penne rigate or fusilli pasta.
How much fat is in this Mediterranean pasta dish?
There are 11 grams of fat per serving.
What is the carbohydrate content per serving?
This dish contains 47 grams of carbohydrates per serving.
How much protein is provided in each serving?
Each serving provides 12 grams of protein.
What kind of oil is used for sautéing?
The recipe calls for 2 tablespoons of extra virgin olive oil.
How many garlic cloves are needed?
You will need 4 finely chopped garlic cloves.
What type of tomatoes are used in the sauce?
The recipe uses two 28-ounce cans of Italian plum tomatoes, which should be seeded and chopped.
Is wine used in this recipe?
Yes, the sauce includes 1 cup of dry white wine.
How long should the sauce simmer?
The sauce should simmer uncovered for 25 to 30 minutes until it thickens.
What kind of olives are recommended?
The recipe specifies 10-15 pitted and coarsely chopped Kalamata olives.
Does the recipe call for fresh or dried basil?
It requires 6 fresh basil leaves, chopped.
How do you prepare the anchovy fillets?
Add them to hot oil and mash them with a wooden spoon until they dissolve, which takes about 45 seconds.
What makes this dish spicy?
The spiciness comes from 1/2 teaspoon of red pepper flakes, which can be adjusted to your preference.
Should the capers be drained before adding them to the sauce?
Yes, the 4 tablespoons of capers should be drained before use.
What is the purpose of the tomato paste in this recipe?
4 tablespoons of tomato paste are added to help thicken the sauce and intensify the tomato flavor.
Should I save any pasta water?
Yes, reserve a small cup of pasta cooking water before draining to adjust the sauce consistency if it becomes too thick.
What cheese is suggested for serving?
The dish is best served with a generous sprinkle of freshly grated Parmigiano-Reggiano cheese.
How many ingredients are in this recipe in total?
There are 15 ingredients used in this recipe.
What is the first step in making the sauce?
The first step is to heat extra virgin olive oil in a large skillet over medium-high heat.
How do you prepare the onion?
One small yellow onion should be chopped and sautéed for approximately 2 minutes until translucent.
What is the recommended cooking level for the pasta?
The pasta should be cooked until it is al dente.
How much salt and pepper are added?
The recipe calls for 1/4 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper.
Is this dish suitable for a dinner party?
Yes, it is described as an exquisite centerpiece for family dinners or social gatherings.
Why is the wine boiled for two minutes?
Boiling the wine for two minutes helps to cook off the alcohol while retaining its flavor profile.
Can I use different types of olives?
While Kalamata olives are recommended for their specific flavor, you could experiment with other Mediterranean varieties.
What tags are associated with this recipe?
The tags include mediterranean, pasta, spicy, shrimp, capers, olives, dinner, family meal, and seafood.
How should the dish be served?
It should be served hot, with the pasta and sauce tossed together and topped with freshly grated cheese.