Chef’s Table: Sal and Joe’s

Joe Tabile, co-owner // PHOTO: JACLYN SAVITZ

Dolce Vita

Photography by Jaclyn Savitz


1 lb pasta of your choice
2 tbsp olive oil (divided)
1 cup chopped onion
2 cloves of minced garlic
2 (15 oz. each) cans of marinara sauce
½ cup brine-cured black olives, pitted and
coarsely chopped
1 tsp crushed red pepper flakes
1 cup heavy cream
1 cup freshly grated Parmesan cheese
1 lb shrimp (peeled and deveined, tails removed)
To taste salt
Garnish with fresh parsley


Bring a large pot of water to a boil. Salt generously, then add the pasta. Cook until al dente. Before draining, reserve a cup of the pasta water.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add onion and garlic, cook until softened about 5 minutes. Add marinara sauce, olives and red pepper flakes. Bring to a boil then reduce heat to a simmer. Cook for 10 minutes to thicken. Increase the heat and then stir in the cream. Reduce to a simmer and stir in the cheese.

Heat the remaining tablespoon of oil in another skillet over medium heat. Add the shrimp and cook until pink, 4-5 minutes.

Add the cooked pasta and shrimp to the sauce. Stir to combine, adding the pasta water as needed to thin. Add salt to taste. Garnish with parsley.

When You Go

Sal and Joe’s Spaghetti and Pizza House
300 South Lenola Road, Maple Shade
856-234-3130 |

April 2019
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