Ingredients
- Approximately 1/2 cup olive oil
- 1 cup finely chopped onion red and white
- 8 cloves minced garlic
- 2 (28-ounce) cans Roma plum tomatoes, broken into pieces, with juice
- 1 cup tightly packed, pitted, and halved Kalamata olives
- 2 tablespoons tomato paste
- 4 tablespoons drained capers
- 2 tablespoons minced anchovy fillets (about 8 fillets)
- 1/2 cup fresh chopped oregano and coarsely chopped fresh Italian
- 1/2 cup fresh basil leaves
- dried crushed red pepper flakes
- Salt as needed
- 1 pound penne pasta, cooked to al dente
- 1 pound head on Shrimp (16-24)
- 1 pound Redfish fillet cut into 1/4” cubes
- Bay leaves
Directions
In a large pot heat the olive oil over medium high heat. Add the onion and saute until soft and lightly caramelized. Add the garlic and lightly caramelize. Add the tomatoes and the remaining ingredients except for seafood and simmer until the sauce is thickened and slightly reduced, about 40 minutes. Adjust seasoning, to taste. Add Redfish and allow to cook for 10 min. Add shrimp and allow to cook for 10 min; Add penne pasta to the pan and toss for 1 minute.