Pasta with Shrimp and Puttanesca Sauce

Overland Expo, Overland Journal, Camping, Cooking
  • 2 Tbsp olive oil 
  • 4 cloves garlic, finely minced 
  • ¼ tsp red pepper flakes 
  • 1 28 oz can crushed tomatoes with Italian seasonings 
  • 1 ½ cups kalamata olives, drained and cut into halves or thirds 
  • ¼ cup capers, drained 
  • 1 ½ lbs large uncooked shrimp (we use 16-20), deveined and peeled 
  • 1 lb penne pasta 
Serves 4

Pre-trip preparation: 
Drain capers and olives at home; olives can be cut at home as well.

Cooking Instructions:
Bring a large pot of water to a boil; when boiling season with a tablespoon of salt and cook pasta until al dente, drain.

In a small or medium saucepan, heat 1 tablespoon oil over medium-high heat until shimmering. Add garlic and red pepper flakes and stir constantly until aromatic, about one minute. Add the crushed tomatoes and cook until simmering, about 4-5 more minutes. Simmer for 5 minutes, stirring occasionally.

Lightly salt and pepper shrimp, set aside. In a large skillet (preferably non-stick) heat remaining tablespoon of oil until over high heat until shimmering; add shrimp. Cook shrimp until pink on each side, making sure not to overcook, about two minutes on each side.

Once sauce is simmering add the olives and capers and continue to simmer another two minutes. Spoon sauce over pasta and place shrimp on top of sauce.