Posts Tagged ‘puuttanesca’

By Anthony Salemme, contributing chef                                                        Serves 4 A quick and easy; a bit spicy and briny sauce with shrimp and pasta is a classic dish from Naples 1 pound shrimp, peeled and de-veined 1 14-ounce can plum tomatoes, crushed with your hands 6 tablespoons olive oil 6 cloves garlic, peeled roughly chopped 6 anchovy…