Shrimp-And- Bow Tie Puttanesca

• bow tie pasta↗8 ounces
• large shrimp↗1 lb

  peeled, deveined, tails removed

• dried Italian seasoning↗1 teaspoon
• salt↗1⁄4 teaspoon
• pepper↗1⁄4 teaspoon
• olive oil↗2 tablespoons

  divided

• minced garlic2 teaspoons

  from a jar

• pitted black olives, preferably kalamata, sliced↗10

  about 1/4 cup

• drained capers↗1⁄4 cup
• anchovies packed in oil, drained, chopped↗6
• diced tomatoes with juice, drained↗2

  (14 1/2 ounce) cans

• tomato sauce↗1

  (8 ounce) can

• sugar↗1 teaspoon
• crushed red pepper flakes↗1⁄8 teaspoon
• shredded parmesan cheese↗

  optional

Step-by-step instructions

1. 1

   In a large pot of salted water cook pasta according to package directions; Drain.

2. 2

   Meanwhile, in a bowl toss shrimp with seasonings, salt and pepper.

3. 3

   In large nonstick skillet heat 1 tablespoon oil over mediun-high heat; add shrinp.

4. 4

   Cook until pink and opaque, 1 to 2 minutes per side; remove from skillet.

5. 5

   In same skillet heat remaining oil over medium-high heat.

6. 6

   add garlic, olives, capers and anchovies; cook, stirring,1 minute.

7. 7

   Add tomatoes, tomato sauce, sugar and pepper flakes.

8. 8

   Cook, stirring once, until bubbling, 1-2 minutes.

9. 9

   Stir in shrimp; cook until just heated thruogh, 1-2 minutes.

10. 10

    In bowl toss pasta with sauce; sprinkle with parmesan, if desired.