PENNE PUTTANESCA

Penne Puttanesca image

Categories Bake

Yield serves 2

Number Of Ingredients 13

Ingredients

Olive oil spray
1 cup penne
1/2 teaspoon olive oil
1/2 to 3/4 pound shrimp, peeled and deveined
4 to 6 garlic cloves, minced
1 tablespoon drained capers
1 teaspoon red pepper flakes
One 6-ounce can pitted black olives
14 ounces artichoke hearts, canned or frozen, halved
1/2 head broccoli, cut into florets, or 2 cups frozen
3 tablespoons chopped fresh parsley
1 teaspoon anchovy paste, or 2 to 4 minced anchovies
One 14-ounce can diced tomatoes, drained

Steps:

Preheat the oven to 450°F.
Spray the inside and lid of a cast-iron Dutch oven with olive oil.
Scatter the pasta in the pot. Add 1/3 cup water with the olive oil and stir gently to evenly coat and distribute the pasta.
Arrange the shrimp on top of the pasta. Sprinkle on the garlic, capers, and red pepper flakes.
Scatter the olives over the shrimp. Make a layer of the artichokes and then the broccoli. Sprinkle with the parsley.
Mix the anchovy paste with the tomatoes and pour over all.
Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
nutrition information
Calories: 384
Protein: 24g
Carbohydrates: 40g
Fat: 5g
Cholesterol: 87mg
Sodium: 838mg
Fiber: 5g

*** Explore more Penne Puttanesca Recipes »

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