Pasta with shrimp and roasted tomato sauce from Fish Without a Doubt: The Cook's Essential Companion by Rick Moonen and Roy Finamore

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on August 20, 2021

    Yes, this is a great dish. It is so nice to find a recipe that works to use the gorgeous tomatoes we get each summer (that are not plum tomatoes) in a pasta sauce. I had huge tomatoes so I also needed to roast them for about 25-30 minutes, and then it took probably about another 30 minutes to get my sauce to the correct consistency. So not fast but delicious. I agree on doubling the olives but I thought we had plenty of capers. I subbed anchovy paste in a tube for anchovies, and it's possible that I under-measured compared to the whole anchovies, but I liked the flavor I achieved.

  • Delys77 on May 29, 2015

    Pg. 376 We loved this. The method for preparing the sauce is very simple and the results are lovely with a definite richness from the olive oil and a touch of sweetness from the onion that just melt into the sauce. In my oven it took closer to 25-30 to get he desired result but it was delicious. I would double the amount of fried capers and olives in the dish as they also really add to this pasta. I would however cut the anchovy back by about half and it works very well with whole wheat pasta.

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