Penne With Tomato-Shrimp Sauce

Ingredients

3 tablespoons olive oil

1 small dried hot red chile or crushed red pepper flakes to taste

2 cloves garlic, lightly crushed

2 cups cored and chopped tomatoes, seeded if fresh, drained if canned

1 teaspoon minced fresh rosemary or ½ teaspoon dried rosemary

Salt and freshly ground pepper to taste

1 pound penne or other cut pasta

3/4 pound to 1 medium-to-large shrimp, peeled, cut up if very large

1/2 cup minced fresh parsley leaves

Preparation

Bring a large pot of water to a boil.

Heat the oil in a large skillet over medium-high heat for a minute. Add the chile and garlic and cook, stirring, until the garlic becomes brown (this is a somewhat strong-tasting sauce).

Remove and discard the pepper and garlic and add the tomatoes. Cook, stirring, until the tomatoes begin to liquefy, about 5 minutes; add the rosemary, salt, and pepper. Cook another 5 minutes.

Salt the boiling water and cook the pasta; when it begins to soften, stir the shrimp into the sauce - they need only to cook for 3 or 4 minutes - along with most of the parsley.

Drain the pasta when it is tender but still firm, then dress with the sauce and remaining parsley.

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About

This recipe comes from Mark Bittman's book, "How to Cook Everything." It says, "This in an all-purpose recipe, useful for almost any fin-fish or shellfish you have in the house."