Mangia
Puttanesca Variations
Makes 2 servings. Each serving is 4 blocks each of protein, fat and carbohydrate.
| shrimp or scallops or chicken | 3/4 lb or 3/4 lb or
1/2 lb |
| paprika | 1 T |
| olives, kalamata | 12 |
| garlic, chopped | 1 T |
| olive oil | 1/2 T |
| tomatoes, chopped | 2 C |
| capers | 2 t |
| oregano | 1 t |
| basil, fresh | 2 T |
| salt | 1/4 t |
| black pepper | 1/4 t |
| cayenne pepper | 1/4 t |
| penne, cooked | 2 C |
| parmesan/romano | 1/2 C |
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- In a plastic bag, toss shrimp, scallops or chicken with paprika
- Place in broiler and broil 3-5 minutes per side
- Remove from broiler and place aside
- Saute garlic in olive oil over medium heat until golden
- Add olives, capers, basil, oregano, salt, black pepper and cayenne
- Saute for an additional 2 minutes
- Add tomatoes, bring to a low boil and reduce heat so it simmers
- Put penne in boiling water and follow package directions for cooking time
- When penne has 3 minutes left, add shrimp/scallops/chicken to sauce and stir
- Drain penne and run cool water over it for 30 seconds
- Toss penne with sauce and serve with fresh grated romano or parmesan
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