Total Time
20mins
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.

Ingredients Nutrition

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.

Reviews

(1)
Most Helpful

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

momaphet March 17, 2012

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