Braised Shrimp Puttanesca
This sauce-braising technique can be used to cook other proteins, too: In place of the shrimp, try nestling 1 ½ pounds pork tenderloin or boneless, skinless chicken thighs into the sauce in Step 2 and simmer, covered, until cooked through (145 degrees for pork, 165 degrees for chicken). This sauce is particularly excellent served over any pasta shape or atop creamy polenta.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 3 anchovy fillets, whole
- ½ teaspoons red pepper flakes, crushed
- ½ cups red wine
- 1 (28-ounce) can tomatoes
- 3 tablespoons capers
- ¼ cups kalamata olives, chopped
- 1½ pounds large shrimp, peeled and deveined