1 cup Penne pasta, dry
1/2 – 3/4 lb. Shrimp
2-4 drops Olive oil
4-6 cloves of Garlic, minced
1 T. Capers, drained
1 tsp. Red pepper flakes, crushed
1 6 oz. can Olives, ripe, pitted
1 can Artichoke hearts (8-10 hearts), halved
1/2 cup Broccoli florettes
3 T. Parsley, chopped
1 tsp. Anchovy paste, or 2-4 anchovies, minced
1 14 oz. can Tomatoes, diced

Preheat oven to 450 degrees. Spray the inside of the Dutch oven and lid with olive oil. Pour dry pasta into pot. Add 1/3 cup water with 2-4 drops of olive oil mixed in and stir gently to evenly distribute noodles across the bottom of the pot. Arrange the shrimp atop the noodles. Sprinkle the garlic, capers, and crushed red pepper flakes. Drop olives in. Layer in artichoke hearts and broccoli florettes. Shower with chopped parsley. Mix anchovy paste or anchovies with tomatoes and pour over all. Cover and bake for 45 minutes or about 3 minutes after the aroma first wafts from the oven. Do NOT lift the lid “just to check” before it is done or your meal will take longer to cook and your pasta may not come out perfectly “al dente.”

Yield: 2 servings
Calories: 343
Fat: 3.5g
Fiber: 2.1g