Grilled shrimp tops
long-simmering pomodoro

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These dishes were prepared by Marc Anthony of Sarento's Top of the I on "Hawaii's Kitchen" Sunday. The show airs at 5:30 p.m. on KHON/Fox.

Bucatini Al Puttanesca

1 tablespoon extra virgin olive oil
4 anchovy fillets
1 medium Maui onion, finely diced
2 tablespoons thinly sliced garlic
2 teaspoons chili flakes
1/2 cup sliced kalamata olives
1/4 cup capers
2 cups Pomodoro Sauce (recipe follows)
1/8 cup torn basil leaves
Salt and pepper to taste
1 pound uncooked Bucatini Pasta
1/8 cup parsley sprigs
>> Shrimp:
12 pieces shrimp with head on, peeled and deveined
2 tablespoons olive oil

Heat olive oil in pan. Add anchovies and cook until they dissolve. Add onions and sauté 1 minute, then add garlic, chili flakes, olives and capers; sauté another minute. Add Pomodoro Sauce and basil; season with salt and pepper. Turn down heat and simmer.

To prepare shrimp: brush with olive oil and grill.

Cook pasta in boiling water for 12 minutes. Strain and add to sauce. Let simmer 1 minute. Garnish with shrimp and parsley sprigs.

Pomodoro

2 tablespoons olive oil
4 cloves garlic, thinly sliced
6 cups canned whole peeled tomatoes, hand crushed
Torn leaves from 6 sprigs basil
Salt and pepper to taste

Heat olive oil in pot. Sauté garlic until golden brown. Add tomatoes, basil, salt and pepper. Reduce heat and simmer 1 hour. Taste and adjust seasonings with salt and pepper.

Saffron Risotto

1/4 pound butter, softened
2 cups arborio rice
1/4 cup white wine
4 cups chicken broth
1 pinch saffron
1/2 onion, small dice
1/4 cup parmesan cheese
Salt and pepper, to taste

Heat 2 tablespoons of the butter and sauté onion until translucent (not brown). Add rice and sauté over medium heat 1 minute, continually stirring. Add wine and cook 1 minute, continually stirring. Add chicken broth a little at a time until rice absorbs all liquid, continually stirring, about 18 minutes. Remove from heat and stir in remaining butter, parmesan cheese, salt and pepper.

Nutritional information unavailable.

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