Recipe by NcMysteryShopper
Paprika, cumin, and ginger lend their aromatic alchemy to a simple, no-cook tomato sauce. You can use the sauce with a wide range of ingredients(see Variations). One variation is vegetarian. With its competing spices, strong-flavored cilantro, and acidic tomatoes, this pasta dish calls for a simple Italian white--a pinot grigio, for example. Notes: I use fresh tomatoes instead of canned.
- 1⁄4 cup olive oil
- 1 tablespoon lemon juice
- 1 1⁄2 teaspoons paprika
- 1 1⁄2 teaspoons ground cumin
- 1⁄4 teaspoon ground ginger
- 1⁄4 teaspoon dried oregano
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon fresh ground black pepper
- 3⁄4 cup canned crushed tomatoes in puree
- 1⁄3 cup cilantro or 1⁄3 cup parsley, chopped
- 3⁄4 lb penne rigate
- 1 lb medium shrimp, shelled
Directions See How It's Made
- In a large glass or stainless-steel bowl, whisk together the olive oil and the lemon juice with the paprika, cumin, ginger, oregano, salt, and pepper. Stir in the crushed tomatoes and the cilantro.
- In a large pot of boiling, salted water, cook the penne rigate until almost done, about 12 minutes. Add the shrimp and cook until it and the pasta are just done, about 1 minute longer. Drain. Toss with the tomato sauce.
- Penne with Mozzarella and Spicy Tomato Sauce;Use 1 pound fresh mozzarella, cut into 1/4-inch cubes, in place of the shrimp. Toss the cheese in at the end.
- Penne with Sausage and Spicy Tomato Sauce;Use grilled sausage cut into bite-size pieces in place of the shrimp. Toss the sausage into the pasta with the tomato sauce.
- Penne with Grilled Vegetables and Spicy Tomato Sauce;In place of the shrimp, use grilled or sautéed vegetables such as mushrooms, zucchini, eggplant, or green beans, cut into bite-size pieces. Toss the vegetables into the pasta with the sauce.