Prawn Puttanesca with Rigatoni and Shaved Parmesan
1 pound large prawns
4 tablespoons olive oil, divided
2 cloves garlic, chopped
1/2 onion, rough chop
1/2 fennel bulb, rough chop,optional
1/4 cup Mama's Lil Peppers, rough chop
1 cup artichoke hearts, rough chop
1/2 cup Castelvetrano or Kalamata olives, rough chop
2 tablespoons capers, drained
4 anchovy filets, rough chop
2 cups white wine
28 oz. can diced tomatoes (San Marzano preferred)
3/4 cup water
1 sprig each basil and oregano
pinch of chili flakes
1 pound rigatoni pasta
1 cup shaved parmesan cheese
In a medium bowl combine prawns, 2 tablespoons olive oil and salt and pepper. Set aside.
In a large sauce pan over medium high heat add remaining olive oil, garlic, onion, fennel, peppers, artichoke hearts, olives, capers and anchovies. Saute for 10 minutes. Add white wine and deglaze pan. Lower heat and simmer 30 minutes. Add basil, oregano and chili flake.
Cook and drain pasta. In a large serving bowl combine puttanesca sauce and pasta and toss well.
In a large saute pan over medium high heat add marinated prawns. Cook for 2 minutes each side. Remove from heat.
To serve place a generous scoop of pasta with sauce in middle of large plate or bowl. Add 4-5 prawns on top of pasta and sprinkle with shaved parmesan cheese.