Ingredients
200 g Linguine
12 Shrimp (or any other seafood really)
1 tbsp Olive OIl
4 Garlic Cloves – minced
½ tsp Red Pepper Flakes
tsp Dried Oregano
Couple Sprigs Parsley – chopped
½ cup White wine (I like Pinot Grigio)
1 tbsp Tomato Paste
1 tsp Anchovy Paste
½ cup Crushed Tomatoes
Step 1
Serves 2 Put a pot of water on to boil and a pan on low. •Add the olive oil, garlic, red pepper and oregano to the pan and let warm in the pan. •Once the water is boiling add the pasta and the shrimp. (I know ew, boiled shrimp, but it’s ok because we’re going to put it in the sauce). •Turn the heat of your pan up to medium, let heat up for about 30 seconds, and then add the white wine, anchovy paste and tomato paste. •Simmer that for another minute and then add the crushed tomatoes. Cook for about 3 minutes on medium and then taste for seasoning. Turn down to medium low, you want some of the liquid to continue to evaporate but you don’t want a volcanic eruption of tomato sauce all over yourself and your kitchen. •Once the pasta and seafood are done (the shrimp should be floating, test the pasta by trying a piece) drain them of most of the liquid but not completely dry and put them back in the pot. •Spoon a ladle-full of your sauce into each plate or pasta bowl. •Add the rest of the sauce to the pot with the pasta and seafood. •Stir well and serve topped with the reserved parsley leaves.
Step 2
Serves 2 Put a pot of water on to boil and a pan on low. •Add the olive oil, garlic, red pepper and oregano to the pan and let warm in the pan. •Once the water is boiling add the pasta and the shrimp. (I know ew, boiled shrimp, but it’s ok because we’re going to put it in the sauce). •Turn the heat of your pan up to medium, let heat up for about 30 seconds, and then add the white wine, anchovy paste and tomato paste. •Simmer that for another minute and then add the crushed tomatoes. Cook for about 3 minutes on medium and then taste for seasoning. Turn down to medium low, you want some of the liquid to continue to evaporate but you don’t want a volcanic eruption of tomato sauce all over yourself and your kitchen. •Once the pasta and seafood are done (the shrimp should be floating, test the pasta by trying a piece) drain them of most of the liquid but not completely dry and put them back in the pot. •Spoon a ladle-full of your sauce into each plate or pasta bowl. •Add the rest of the sauce to the pot with the pasta and seafood. •Stir well and serve topped with the reserved parsley leaves.
