Spicy Puttanesca with Shrimp

 This is our recipe riff on a New York Times Cooking recipe by Andy Baraghani, made super easy with Bella Cucina all natural, artisan pantry provisions. The base of the sauce is made with Bella Cucina Arrabbiata, with added flavors that make it a modern take on Puttanesca, originating in Naples.  Angry meets seductive.  A not too hot, but fiery combination, with a hint of the sea. Serve with a chilled Verdicchio, a crisp white wine that stands up to the bold flavors. 

SHOPPING LIST: 

1 pound Bella Cucina Bucatini Artigianale Pasta 
1 Tablespoon Bella Cucina Extra Virgin Olive Oil 
4 anchovy fillets, if using salt packed, remove the bones 
1 cup Castelvetrano olives, crushed, pits removed
1 -23 ounce jar Bella Cucina Arrabbiata Pasta Sauce 


3 Tablespoons Bella Cucina Sun-dried Tomato & Caper Bruschetta Spread (or 2 Tablespoons capers, drained) 

1 pound shrimp, peeled and deveined , tails on optional 
1 teaspoon Bella Cucina Wild Oregano & Salt Salt 
Zest and juice of 1/2 lemon 
1 Tablespoon chopped Italian parsley leaves for garnish 

PREPARATION:

Bring a large pot of salted water to a boil, then cook the pasta a bit less time than al dente, about 2 minutes less than package direction, as it will continue to cook when added to the pasta sauce.  Reserve 1 cup of pasta water, then drain the pasta.

In a wide and deep saute pan, heat 1 Tablespoon of the olive oil. Add the anchovies and with a fork, mash them into a paste. Cook for 1-2 minutes, then add the olives, bruschetta spread and tomato sauce.  Cook for 10-12 minutes, stirring occasionally, until the sauce begins to thicken. 

Add the shrimp, season with the salt,  and cook just until the shrimp turn a blush pink, but not yet cooked through.  Add the pasta to the pan with 1/2 cup of the pasta water and toss until all the ingredients are well coated, the pasta is warmed and the shrimp are cooked, about 2 to 3 minutes.  Add the lemon zest, juice and parsley and toss together one final time. If you like your sauce with a thinner consistency, add additional pasta water was needed.

Remove the pan from the heat and plate or put on a large platter.