Rustic Shrimp Puttanesca Pasta
Enjoy this Rustic Shrimp Puttanesca Pasta for a bold, savory, and flavor-packed meal! Juicy shrimp are tossed with tender pasta in a rich tomato sauce loaded with garlic, olives, capers, and herbs for that classic Italian-inspired taste. This easy pasta recipe is perfect for quick weeknight dinners or when you want something comforting yet impressive. Ready in no time and made with simple ingredients, it’s a must-try for seafood lovers craving a delicious and satisfying dish!
Ingredients
- For the Pasta
- 12 oz (340 g) spaghetti or linguine
- Salted water, for boiling
- For the Shrimp Puttanesca Sauce
- 1 lb (450 g) large shrimp, peeled and deveined
- 3 tablespoons olive oil
- 4 cloves garlic, thinly sliced
- 4 anchovy fillets, finely chopped
- ½ teaspoon red chili flakes (adjust to taste)
- 1 small onion or shallot, finely chopped
- 1 can (14 oz / 400 g) crushed tomatoes
- ½ cup kalamata or black olives, pitted and sliced
- 2 tablespoons capers, drained
- ½ teaspoon dried oregano
- Freshly ground black pepper, to taste
- Salt, if needed (use sparingly)
- For Garnish
- Fresh parsley, chopped
- Lemon zest (optional)
Instructions
- Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve ½ cup pasta water.
- Heat olive oil in a wide pan over medium heat.
- Add anchovies and garlic; cook until anchovies dissolve.
- Stir in onion and chili flakes; sauté until soft.
- Add crushed tomatoes and oregano; simmer for 10–12 minutes.
- Stir in olives and capers.
- Add shrimp and cook 2–3 minutes per side until pink.
- Toss pasta with sauce, adding pasta water as needed.
- Garnish and serve hot.