This is by far one of my favorite seafood/tomato sauce recipes. It’s easy to make and really delicious…and it has an interesting history also. To read more about it’s origins, the reason certain ingredients are included, or to see photos of it being prepared, click here. (And no, to some of the squeamish readers who may be afraid of anchovies, you don’t taste them in the sauce…they are more of a nuance–I personally love them and ate a few straight from the can–and yes, to the same group of readers, you can omit them from the recipe…but it’s not quite the same.)
Makes 4 portions
6tablespoons olive oil, divided
1/2small onion, diced
2cloves garlic, minced
1teaspoon crushed red pepper
2teaspoons minced parsley
2/3cup red wine
2cups tomato purée
1/2pound large shrimp, peeled and cleaned
Heat3 tablespoons olive oil in a small saucepot. Add the onion andgarlic; sauté until translucent but not browned. Add the anchoviesand hot pepper; sauté for 1 minute, mashing the anchovies with awooden spoon. Stir in the parsley, basil, salt, and red wine. Simmerthe wine for a couple of minutes, then add the tomato puree. Simmerthe sauce slowly fore about 20 minutes. If the sauce becomes toothick thin it with a little water. While the sauce is simmering boilthe pasta until aldente,rinse it and set aside.
Heatthe remaining 3 tablespoon oil in a large skillet over high heat. Patthe shrimp dry and carefully add them to the skillet. Stir and tossthe shrimp in the hot oil for a minute or two, then add the sauce.Lower the heat to a simmer and cook the shrimp for just a coupleminutes. Make sure the pasta is drained well and add it to the sauce.Cook just long enough to reheat the pasta.