*As Published In The Daily Vanguard*
Sugo alla puttanesca translates to “whore’s sauce” in Italian because of its “easy ingredients. The components of this sauce may be simple, but it is complex in taste. If you make Italian food a lot (Lord knows I do!), you’ll likely have these ingredients in your fridge.
The recipe, inspired by a dish that Food Network’s Guy Fieri made with salmon on his show Guy’s Big Bite (http://www.foodnetwork.com/recipes/guy-fieri/lentil-puttanesca-with-salmon-recipe/index.html), is a combination of high flavor and high health. Lentils are full of all the good stuff—protein, iron, fiber, amino acids and vitamin B1.
Adding shrimp complements the nutrition factor of this dish, too. It’s a lean protein with just 85 calories to a three-ounce serving.
Of course, flavor is the most important aspect of your meal, and the saltiness of this sauce, with the hint of the brine from the shrimp, takes the palate to a very good place. Enjoy!
PS..sorry about the lack of pictures for this one..still trying to figure out this camera…more this weekend though:)
For the main course
1/2 cup uncooked lentils or 1 cup of the precooked kind (Trader Joe’s)
2 anchovies in olive oil, drained
2 tablespoons of kalamata olives, pitted
2 tablespoons of capers
3 tablespoons of white wine vinegar
1 can diced tomatoes, low sodium
1 onion, chopped
2 garlic cloves
2 cups of shrimp of any variety, shelled and deveined
1 tablespoon of red pepper flakes
Juice from 1 lemon
2 tablespoons of parsley
Whole wheat baguette
Juice from 1/2 lemon
2 tablespoons of oregano
4 large handfuls of spinach
2 handfuls of red cabbage, chopped
1 pear, sliced
2 ounces of almonds
2 tablespoons sherry vinegar
3 tablespoons olive oil
Half the juice of a lemon
Prepare your ingredients. Chop and drain the anchovies. Chop your olives. Drain your can of diced tomatoes. Chop the parsley. Dice your onion and garlic cloves. Slice your bread into as many slices as you wish. Preheat the oven to 350 degrees.
Heat one cup of water and the lentils in a saucepan on high until boiling. Simmer for 15 minutes and remove from heat.
Heat a large nonstick skillet to medium-high, and add a few tablespoons of olive oil.
Add red pepper flakes to the oil and wait for a minute until fragrant. Next, add your diced onion and garlic to the oil. Sauté with spatula for five to eight minutes or until soft. Add anchovies, capers and olives. Add tomatoes and kick the heat down to medium and let the flavors mingle while you make the salad.
Take the cabbage, spinach, almonds and pear slices and place in a large bowl. Take the olive oil, sherry vinegar, salt and pepper and whisk with a fork in a small bowl or glass.
Next, place bread slices on a baking sheet and drizzle with olive oil. Bake in the oven for 15 minutes, or until golden brown.
Add shrimp to sauce, raising the heat a bit. Move around the shrimp with the spatula until they are a ripe pink, around six minutes.
Squeeze lemon juice and sprinkle oregano on the hot bread slices.
When the shrimp is done cooking, add lemon juice, white wine vinegar and pepper.