Pasta dishes are one of those things that can be dull as a doorknob or out of this world amazing. I swear, it all depends on the stars and the planetary alignment, maybe not completely, but to some extend. The line up for this dish was clearly perfect because it was incredible. And simple. And fast. And fairly inexpensive.
I simply added some shrimp and scallops to a fairly traditional putanesca sauce – tomatoes, olives, capers and red pepper flakes – and presto! It was amazingly delicious. We just couldn’t stop saying that as we shoved forkful after forkful into our mouths. “This, this is SO good!” I don’t know if it was simmering the shrimp and scallops in the sauce that took it to another level or the addition of the grated parmesan (so wrong according to traditional Italian standards, no fish and cheese.) But it was lick the bowl clean good.
I’m sending this over to Ruth at Once Upon A Feast Every Kitchen Tells Its Stories, founder and this week’s host for Presto Pasta Night. Check out the round up on Friday, August 13 (my birthday!) so don’t say anything about unlucky fridays, always been good to me!
Luckily, we made enough for three servings and I had some for the lunch the following day. Still grrrrreat!
Pumped Up Putanesca Pasta
1 15 oz can roasted tomatoes
2 tablespoons chopped olives, green and black
1 tablespoon capers, chopped
1/2 onion, minced
8-10 cloves garlic, minced
10 prawns, deveined and deshelled
8-10 scallops (cut in half if large)
1/2 lb spaghetti
1/2 teaspoon red pepper flakes (optional)
Saute onion and garlic in olive oil until translucent. Add diced tomatoes and cook 5-7 minutes, until it begins to thicken. Add olives, capers and red pepper flakes and cook another 3-5 minutes. Add scallops and shrimp. Tuck scallops into bottom of pan to cook, turning once after 4 minutes to cook on other side; shrimp will cook sitting on top of the sauce just from the heat. Meanwhile cook pasta according to directions.
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