Omega Penne
Anytime I can add Anchovies to a Tomato Sauce for the kids, I do. It’s an easy, flavorful and invisible way to get their Omega 3’s in. I was fascinated when I first melted Anchovies in a pan; they simply just dissolve. I oftentimes leave it at that, Anchovies, Shallot and Tomato. Today, we have Shrimp. Sometimes, if Sammy get’s his way, there are Black Olives and Mushrooms too. Omega Penne is a super quick and easy weeknight dinner.
Organic Ingredients serves 6
12 Anchovy fillets
3 Cups baby Shrimp
1 Shallot, peeled and finely diced
4 Cloves Garlic, peeled and crushed in a pestle and mortar
1 Jar crushed Tomatoes
A handful of Parsley, removed from stems, washed and chopped
Extra Virgin Olive Oil
Grass fed Butter
Buffalo Mozzarella (optional)
Sea Salt Salt & Black Pepper, to taste
Place Anchovies in a non stick pan on medium heat, with some Olive Oil. Wait while they magically dissolve…about 5 minutes. Finely dice, almost mince, your Shallot. Crush Garlic in a pestle & mortar. Chop Parsley. Once the Anchovies are dissolved, add Shallots to the pan. Sauté for two minutes before adding the Garlic and Parsley.
Add Tomatoes and bring to a boil. Cover and cook on low heat for an hour. Add Shrimp and cook for a further 10 minutes. Once Sauce is done, stir into Al dente Penne. Add a few tablespoons of Butter, Salt & Pepper to taste.
Tear Mozzarella with your fingers and scatter into the pan. Raise heat to high and cook for a minute while Mozzarella melts.
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