Have you noticed how some pasta recipes can either be unrealistic or too complicated to follow? If you’re looking for an easy to do pasta dish, this Shrimp Puttanesca recipe by Riza Rae Pineda, winner of the Doña Elena Pasta Cooking Competition, is heaven sent for you. Riza bested four other contestants at the live cooking showdown during the Doña Elena World Pasta Day last October 9. The competition was one of the event's many exciting activities, which also included a pasta art making contest and a live culinary demo by Bellini's chef and owner Roberto Bellini and restaurateur and host, Grace Lee.
SHRIMP PUTTANESCA (mirepoix base) by Riza Rae Pineda
1 cup diced onions
1/2 cup diced carrots
1/2 cup diced celery
1 tbsp. Doña Elena extra virgin olive oil
3 tbsp. butter
3 pcs. Doña Elena anchovy fillets
1 can (400g) Doña Elena diced tomatoes
1 cup chicken stock
200g Doña Elena Al Dente penne pasta
Handful of basil leaves and oregano
4 pcs shrimp
Doña Elena Capers
Doña Elena Black Olives
1. Dice onions, celery, and carrots into small cubes. Proportions should follow the ratio 2:1:1, respectively.
2. Sautee in 1 tbsp. extra virgin olive oil, and 3 tbsp. butter for 5 mins in medium heat. Add garlic. Cook for 2 more minutes Add 3 anchovy fillets. Crush until it dissolves with the butter and oil. Add 1 can of diced tomatoes. Crush each tomato with the back of a spoon.
3. Add 1 cup of chicken stock. Separately, cook 4 pieces of shrimp in boiling water for 2 minutes Add 2 tbsp. of the shrimp "water" into the tomato sauce. Reduce in medium heat. Add 1 tbsp. of capers and olives. Chop fresh basil and oregano leaves and add 1/3 in the sauce. Add 2 tbsp. of parmesan cheese. Add 1 tsp salt and pepper.
4. When the pasta is done cooking for 6 minutes, put the shrimp and add some pasta water into the tomato sauce. Cook for 1 min. Add the pasta into the tomato sauce. Cook the pasta in the tomato sauce another 4 to 5 minutes Add the remaining chopped basil and oregano. Add parmesan cheese, salt, and pepper to taste.
HOW TO PREPARE THE PASTA:
Cook 200g of Al Dente penne pasta in boiling water with 2 tsp salt and thyme for 6 minutes.
READ: Chef Next Door's Chef Jonas Ng On “Getting to Know Your Dough” and Overcoming Cooking Obstacles