#183 Roman Arrabbiata meets Shrimp Pasta Puttanesca

Today my challenge is to get the family to eat a whole range of different grains. Sometimes pasta, bread or rice does get plain boring and I'm looking for ways to dress it up. What recipe is more appealing to the intellectually curious than the Puttanesa? I discovered that this recipe just builds up layers of flavor in a simple spaghetti sauce, the aroma of which permeates the kitchen and reminds you of many different seafood meals enjoyed in the past.  It is frugal with very few ingredients, affordable and nurtured to perfection with loads and loads of  new flavors. A pasta sauce with attitude the 'sugo alla puttanesca'(literally means 'whoreish sauce'). Although there are stories, it should not be attributed to a certain profession by any means. The sauce can be a bit tricky if the proportion of anchovies or garlic is exceeded, but I found out it's a perfect combination with a few shrimp and red pepper flakes thrown in with the sauce.  An experiment of sorts with fresh ingredients and Tadah! I serve before you the resulting family style platter..................

Ingredients:
1 lb Pasta anytype of pasta can be used.
7 Garlic Cloves minced
2-3 Tblspn good Olive Oil
2 Tblspn red Pepper flakes
8-10 fillets of anchovies
1 (28 oz) can crushed or petite diced tomatoes
3 tblspns capers
1/2 cup black olives pitted and chopped
1/4 cup minced fresh parsley leaves.
1 Tbslpn water and reserved pasta water 1/2 cup
1/2 lb peeled and deveined shrimp

Method:
1. Bring 4 quarts of water to boil in a crockpot. Add a tablspoon salt and the pasta. Stir well and cook.
2. While the pasta is cooking, place a pan on the stove on low fire.
3. Mix together the minced garlic and red pepper flakes and keep aside.
4. Gently pour Oil in the warm pan followed by the garlic mixture and then the shrimp --be careful not to throw it in too fast,because it will spurt over you.
5. Add the anchovies along with the oil, and cook stirring frequently until the garlic is fragrant but not brown.
6. Stir in the tomatoes and cook for about 8 mins until the sauce is thickened.
7. When the pasta is cooked until al dente, drain and toss into the tomato sauce along with the reserved liquids.
8. Stir in capers, olives, and parsley and toss to combine well. Serve immediately.