|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 25g||32%|
|Saturated Fat 4g||19%|
|Total Carbohydrate 36g||13%|
|Dietary Fiber 7g||27%|
|Total Sugars 5g|
|Vitamin C 19mg||97%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Tomatoes, olives, garlic, and capers marry with shrimp and pasta to make this easy and flavorful sheet pan puttanesca. Tossing everything together on a sheet pan make this classic recipe surprisingly easy and weeknight-friendly.
Spaghetti alla puttanesca is an Italian pasta dish from Naples typically made with tomatoes, olives, capers, and garlic and often includes anchovies for their salty, umami flavor. There are a number of regional variations, including Neapolitan with oregano and anchovies as well as Sicilian spaghetti with green bell peppers. This version includes crushed red pepper flakes for a little heat that balances out nicely with the salty, briney flavors.
Serve your bowl with crusty bread and a glass of vino for the ultimate weeknight meal.
1 pint grape tomatoes
1 medium shallot, thinly sliced (about 3/4 cup)
1 cup pitted green olives or kalamata olives, halved or coarsely chopped
4 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon kosher salt, or to taste (plus more for pasta cooking water)
1/4 teaspoon black pepper, or to taste
4 tablespoons olive oil, divided
1 pound shrimp, peeled and deveined, tails removed
6 ounces marinated artichokes, drained
1 tablespoon capers, drained
2 anchovy fillets, minced
8 ounces fresh or dried linguine
2 tablespoons parsley, coarsely chopped
Gather the ingredients. Preheat the oven to 375 F.
Spread the tomatoes, sliced shallot, olives, and garlic onto a large rimmed sheet pan. Sprinkle with the crushed red pepper, kosher salt, and black pepper, then toss with 2 tablespoons of the olive oil. Roast for 15 minutes.
While the tomato mixture roasts, bring a large pot of salted water to a boil.
To the tomato mixture, add the shrimp, artichokes, capers, and chopped anchovy fillets. Toss with the remaining 2 tablespoons of olive oil. Return the sheet pan to the oven and roast for 8 minutes longer or until the shrimp is pink and cooked through.
Meanwhile, cook the pasta following the package instructions. Reserve a few tablespoons of the cooking water, then drain the pasta thoroughly.
Transfer the cooked pasta to the sheet pan, then toss with the shrimp and tomato mixture. Sprinkle with the chopped parsley and toss until all of the ingredients are well combined. If desired, stir in a 1 to 2 tablespoons of the reserved cooking liquid to loosen the sauce.
Transfer the shrimp and pasta puttanesca to a serving bowl and enjoy!
How to Store
Transfer leftover shrimp puttanesca to a shallow covered container within 2 hours and store in the refrigerator for up to 3 days.
Fresh refrigerated pasta cooks quickly, usually in 3 to 4 minutes or less. If you plan to use a similar dried pasta, use about 5 to 6 ounces and cook it following the package directions.
- Add a few tablespoons of shredded Parmesan cheese when tossing the pasta with the shrimp puttanesca mixture.
- Replace the parsley with fresh chopped basil, oregano, or marjoram.