Seafood Puttanesca Recipe
fresh seafood, Castelvetrano olives, capers, Calabrian chili, tomato, chitarra pasta
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the chitarra pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
- 2
Sauté Aromatics
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and Calabrian chili, sautéing for about 1 minute until fragrant.
- 3
Add Seafood
Add the fresh seafood to the skillet and cook for about 3-4 minutes, until the seafood is just cooked through.
- 4
Incorporate Tomatoes and Seasoning
Stir in the canned crushed tomatoes, Castelvetrano olives, and capers. Season with salt and black pepper to taste. Let the sauce simmer for about 5 minutes.
- 5
Combine Pasta and Sauce
Add the cooked chitarra pasta to the skillet, tossing to combine. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- 6
Serve
Remove from heat, garnish with fresh parsley, and serve immediately.