Prep 5 mins
Cook 15 mins
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.
- 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
- Cook the pasta according to the package directions.
- Heat the oil in a large saucepan over medium heat.
- Add the garlic and cook until light brown, about 1 minute.
- Add the tomatoes and their juices, salt, pepper, and sugar.
- Bring to a boil.
- Reduce heat and simmer, crushing the tomatoes with a wooden spoon, until the sauce thickens slightly, about 10 minutes.
- Add shrimp to the simmering sauce.
- Cover and cook until the shrimp are pink and cooked through, about 4 m inutes.
- Remove from heat.
- Stir in the basil.
- Toss with cooked pasta.
This is simple, quick and delicious. I cut the recipe in half and used diced tomatoes plus a quarter of a can of diced roasted tomatoes with green chilies, that gave it some extra kick. I also use pesto in place of fresh basil. Made for PRMRT