Makes 4 servings
- 4 teaspoons olive oil
- 1 small onion, sliced
- 1/2 pound shrimp, peeled
- 1/2 can anchovies, chopped
- 2-1/2 teaspoons fresh garlic, chopped
- 1-1/4 teaspoons crushed red pepper flakes
- 2-1/2 tablespoons white wine
- 3/4 cup crushed tomatoes
- 1/3 cup roasted red pepper, chopped
- 1 pound penne
- Cooking spray
- 1/2 cup kalamata olives
- 1/2 cup basil, chopped
- 1/3 cup fresh mozzarella cheese, torn
- 1/2 cup parsley, chopped
Heat olive oil on medium heat in a large skillet. Add the onions and cook slowly until they become tender and caramelized. Drain the onions in a colander collecting the excess oil, then return oil to pan. Reserve the drained onions for assembling.
Heat oil to high, add the shrimp and anchovies, and sauté until shrimp are half cooked. Add chopped garlic and half of the red pepper flakes, mix well, and cook for 1-2 minutes. Remove the shrimp and anchovies from the pan to a plate and set aside. Deglaze pan with white wine and reduce by half. Add crushed tomatoes and small chopped roasted red peppers. Simmer for at least 20 minutes.
While the sauce is cooking, preheat the oven to 350 degrees F. Boil water and cook penne to al dente by following the package instructions. Add penne to the sauce and mix well. Hold warm for assembling.
Spray a baking pan with cooking spray and add pasta, seafood mixture, and sauce to the pan making sure to distribute the shrimp evenly throughout. Top pasta with olives, basil, and torn mozzarella. Spread the onions and remaining red pepper flakes over top of the cheese. Cover with foil. Bake covered until the dish reaches 155 degrees F internally, about 30 minutes. Remove foil and increase oven heat to a broil to brown the cheese. Garnish with chopped parsley.