It has been forever since I tasted this dish and it turned out so GOOD! Back in December we had lunch at BJ’s Restaurant & Brewhouse and ever since then I’ve wanted to recreate this puttanesca meal. Thus…tonight I grabbed all the ingredients and got creative. I took what I ate months ago and combined that with this recipe I came across recently. If you like a lot of flavor and enjoy Italian cuisine, then this is an amazing dish to try. It’s also the first time I have ever cooked with anchovies…don’t knock it until you try it.
- olive oil
- 1/2 cup red onion (chopped up finely)
- 1 1/2 tbsp minced garlic
- 3 to 4 cans of anchovies (cut up into pieces)
- 2 tbsp tomato paste
- 1 28-ounce can crushed tomatoes
- 3/4 cup of chopped kalamata olives (the pitted purple/Greek ones)
- 1/2 teaspoon red pepper flakes (I added some chili powder too)
- 2 teaspoons dried oregano
- 2 teaspoons dried parsley
- 2 teaspoons dried basil
- 2 Tbsp small capers
- Salt & Pepper
- box of pearled cous cous
- 1/2 lb. shrimp
- Added water to thin out the sauce as it cooked
- I started to boil some water for the cous cous while beginning on the sauce
- Added olive oil to a pan and sauteed the chopped onion for a few minutes. Until they started looking more clear.
- Then I added the minced garlic and the anchovies. Cooked for another 5 minutes.
- Next to add was the tomato paste. Mixed it up with everything in the pan and let cook for about 2 minutes, then added in the can of crushed tomatoes. Let simmer on low for a while as I cut up the rest of the ingredients.
- I started going down the list of ingredients and continued adding everything into the sauce pan (olives, pepper flakes, spices, capers, salt & pepper). The temperature remained on med-low the entire time as to not over cook the sauce. Continued to stir and added water when the sauce started to thicken.
- While on simmer I prepped the shrimp.
- I bought 1/2 lb. of cooked shrimp and added it in another pan with some olive oil.
- Added salt, pepper and oregano to season them up a bit.
- Once the shrimp curled in further, I knew they were ready.
THE COUS COUS:
- I just followed the directions on the box.
- Brought 1 3/4 cup of water to a boil, then added in the cous cous.
- I boiled them for about 8 minutes or until they become soft.
*Add the cous cous to a bowl, then pour on the sauce, layer the shrimp…take a photo…then mix it all up together, ha! And to think I was able to cook this yummy meal while I had two screaming kids in the background…supermom status.
*Next time I think I might thin the sauce even further by adding in water. I also would’ve liked to add in more olives and anchovies…those were YUM! This dish is usually served on top of pasta, but the cous cous gave it a fun texture. ENJOY!