Shrimp and Squid Puttanesca Pasta
Fresh shrimp and squid tossed with fresh tomato puttanesca and pasta.
Ingredients
For the Fresh Tomato Puttanesca:
- 6 plum tomatoes, with the stems cut out
- 1 tbsp. each extra virgin olive oil and unsalted butter
- 2 tbsp. minced garlic
- 1 cup minced onions
- ½ cup chicken stock
- ½ cup kalamata olives, pitted and halved
- 1 tbsp. capers, rinsed
- 4 anchovies, rinsed and chopped
- ¼ tsp. each dried oregano and crushed red pepper flakes
- 1 bay leaf
- 2 tbsp. fresh basil, sliced
To assemble the dish:
- 2 tbsp. extra virgin olive oil
- ½ pound large Gulf shrimp, peeled and deveined
- ½ pound cleaned squid, cut in one inch pieces
- 12 ounces bowtie pasta
- ¼ cup fresh basil leaves
- ¼ cup Parmesan cheese, grated
Instructions
- In a 3 quart saucepan, half filled with boiling water, simmer the tomatoes for 3 minutes, or until their peels loosen. Drain and peel the tomatoes and chop into half inch pieces.
- In a Dutch oven on low heat, melt the butter and oil and cook the onion and garlic until they're soft. Add the tomatoes. While the sauce simmers cook the bowtie pasta according to the pasta directions in well salted water.
- When the sauce is almost done, make the seafood: Heat a large skillet on medium heat. Add the olive oil and cook the shrimp and squid until the squid turns opaque and shrimp turns pink.
- Remove the bay leaf from the sauce. Drain the pasta and add it back to the pot along with the seafood and the sauce. Top with the fresh basil and the cheese.
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