Prawn Puttanesca with Rigatoni and Shaved Parmesan Featured

Prawn Puttanesca with Rigatoni and Shaved Parmesan

This is a very assertive and flavorful pasta dish topped with herby grilled prawns and a light shaving of Parmesan. The Puttanesca sauce begins with olive oil, onion, garlic and shallot. Once the garlic begins to get toasty we deglaze with white wine and then add chopped artichoke hearts, roasted fennel, castelvetrano olives, chopped Spanish white anchovies, Mama Lil's peppers, chili flakes, oregano, parsley, capers and pureed san Marzano tomatoes. All this goodness simmers for about an hour. We don't want a smooth sauce but rather nice little bits of everything evenly dispersed through the sauce. The prawns are butterflied and tossed with a bit of olive oil, salt and pepper and simply grilled. For the pasta, we use rigatoni, a hollow tube about the size of your thumb. Topped with Parmesan shavings, this is match made in heaven.

Prawn Puttanesca with Rigatoni and Shaved Parmesan

Serves 4


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.


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