Pasta With Shrimp Pomodoro Sauce |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is nice and light for a pasta dish, and quick to put together. For your basic pomodoro sauce to serve anytime with pasta, simply omit the shrimp. I do think the choice of canned tomatoes is extremely important, and effects the overall quality of the sauce. I definitely use imported Italian tomatoes, preferably San Marzano. Ingredients:
1 lb dry pasta |
1 tablespoon olive oil |
2 garlic cloves, sliced |
1 (28 ounce) can whole canned tomatoes, including liquid |
1 teaspoon kosher salt |
1/4 teaspoon black pepper |
1 teaspoon sugar |
1 lb large shrimp (peeled and deveined) |
12 fresh basil leaves, slivered |
Directions:
1. Cook the pasta according to the package directions.
2. Heat the oil in a large saucepan over medium heat.
3. Add the garlic and cook until light brown, about 1 minute.
4. Add the tomatoes and their juices, salt, pepper, and sugar.
5. Bring to a boil.
6. Reduce heat and simmer, crushing the tomatoes with a wooden spoon, until the sauce thickens slightly, about 10 minutes.
7. Add shrimp to the simmering sauce.
8. Cover and cook until the shrimp are pink and cooked through, about 4 m inutes.
9. Remove from heat.
10. Stir in the basil.
11. Toss with cooked pasta.
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