Puttanesca, the well-known Neapolitan tomato sauce that’s briny and daring from olives, garlic, capers and anchovies, is fairly spectacular as is. This recipe leans into these intense flavors and provides shrimp for an entire dish that’s massive on taste and simple to drag off on a weeknight. Utilizing tomato paste offers the sauce a deeper, extra concentrated base that holds its personal towards the salty tang of olives and capers; it additionally helps the sauce cling superbly to pasta and shrimp alike. A last dab of butter isn’t conventional, but it surely provides a shiny end and pushes this pasta dish simply over the sting of scrumptious.
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