Penne With Tomato-Shrimp Sauce

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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

1
Bring a large pot of water to a boil.
2
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).
3
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.
4
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.
5
Drain the pasta when it is tender but still firm, then dress with the sauce and remaining parsley.

Tools

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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."

Yield:

1 servings

Added:

Thursday, December 10, 2009 - 4:42pm

Creator:

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