Capellini Puttanesca with Shrimp & Salami

Yield: 4 to 6 servings. (Depends on your appetite.)


  • 2 tbsp. olive oil
  • 16 medium shrimp, peeled, tail-on
  • ½  small onion, chopped
  • 2 anchovy fillets, chopped, or to taste
  • Pinch of hot pepper flakes, or to taste
  • 3-ounces Hungarian-style salami, sliced
  • 1 to 2 garlic cloves, chopped
  • 1 tbsp. capers
  • One 19-ounce can Italian plum tomatoes, crushed
  • Handful of Italian parsley, chopped
  • Coarse salt and freshly cracked black pepper, to taste
  • 1 pound package capellini pasta


  1. Bring large pot of salted water to a boil for pasta. Add pasta when sauce is almost done. 
  2. Heat olive oil in large skillet over high heat. Sauté shrimp until golden and just cooked through, about 2 to 3 minutes. Season with salt and pepper. Cook and remove. Set aside.
  3. In same skillet, add onions, anchovies and hot pepper flakes. Sauté until onions soften slightly, about 1 to 2 minutes.
  4. Add salami, garlic and capers. Continue to sauté.
  5. Add tomatoes with juices. Bring to a boil. Reduce heat to medium. Let the sauce simmer while pasta cooks.
  6. Cook pasta in a large pot of boiling salted water until just tender but still firm to bite, about 6 to 7 minutes. 
  7. Add shrimp back to sauce and let heat through.  Add parsley. Toss to combine.
  8. Toss capellini with sauce. Serve.