Sweat bruniose red onion, garlic, bell pepper and, chili flake in evolution. Add mince anchovies, chopped capers and, tomato paste, cook tomato paste until sweetness is prominent. Add cherry tomatoes and deglaze with white wine. Simmer for at least 30 minutes or until au sec.
Cook pasta and reserve 3 tbls pasta water.
Bring sauce to a boil with pasta reserved water and pasta. Add olives(i used a 50/50 oil cured black olives and kalamata, if using regular black olives you can add them with the capers and anchovies but my mix would make the sauce a little bitter). Toss until emulsified and plate.
Shrimp is just shrimp but I did a pseudo blackening with garlic, paprika, Oregano, black pepper and, celery salt.
Finish with a touch of pecorino and shredded basil
Edit: I had some homemade chili crisp so I also finished it with a touch of that but I just like the extra heat and touch of crunch in the occasion bite
3 Comments
That looks lovely!
Basic recipe
Sweat bruniose red onion, garlic, bell pepper and, chili flake in evolution. Add mince anchovies, chopped capers and, tomato paste, cook tomato paste until sweetness is prominent. Add cherry tomatoes and deglaze with white wine. Simmer for at least 30 minutes or until au sec.
Cook pasta and reserve 3 tbls pasta water.
Bring sauce to a boil with pasta reserved water and pasta. Add olives(i used a 50/50 oil cured black olives and kalamata, if using regular black olives you can add them with the capers and anchovies but my mix would make the sauce a little bitter). Toss until emulsified and plate.
Shrimp is just shrimp but I did a pseudo blackening with garlic, paprika, Oregano, black pepper and, celery salt.
Finish with a touch of pecorino and shredded basil
Edit: I had some homemade chili crisp so I also finished it with a touch of that but I just like the extra heat and touch of crunch in the occasion bite
That looks incredible!