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Capellini Puttanesca with Shrimp & Salami

Yield: 4 to 6 servings. (Depends on your appetite.)



  1. Bring large pot of salted water to a boil for pasta. Add pasta when sauce is almost done. 
  2. Heat olive oil in large skillet over high heat. Sauté shrimp until golden and just cooked through, about 2 to 3 minutes. Season with salt and pepper. Cook and remove. Set aside.
  3. In same skillet, add onions, anchovies and hot pepper flakes. Sauté until onions soften slightly, about 1 to 2 minutes.
  4. Add salami, garlic and capers. Continue to sauté.
  5. Add tomatoes with juices. Bring to a boil. Reduce heat to medium. Let the sauce simmer while pasta cooks.
  6. Cook pasta in a large pot of boiling salted water until just tender but still firm to bite, about 6 to 7 minutes. 
  7. Add shrimp back to sauce and let heat through.  Add parsley. Toss to combine.
  8. Toss capellini with sauce. Serve.