Greek Pasta with Shrimp

I came across a version of this recipe while flying home from a business trip. The fact that the sauce wasn't cooked was what hooked me into trying it. It is very easy to make and also makes a nice presentation. Because the sauce isn't cooked using the best ingredients is essential. It is also great made with fresh summer vine ripened tomatoes!

• Ready In: 1 hr 15 mins
• Serves: 6

Ingredients

• 1 (28 ounce) can  good quality plum tomatoes
• 4  tablespoons olive oil (divided)
• 2  cloves garlic (crushed)
• 2  tablespoons fresh dill
• 1  cup kalamata olive, pitted and chopped (or other "good" olives)
• 1  lb  medium shrimp, peeled and deveined
• 1 (1 lb) box  medium sea shell pasta
• 8  ounces  crumbled feta cheese

Directions

1. Combine tomatoes, 2 tbs.
2. of the olive oil, garlic,dill, and olives in large glass bowl.
3. Let sit for an hour.
4. Note: You don't cook the sauce.
5. Boil pasta according to package directions.
6. While pasta is boiling saute shrimp in 2 tbs of olive oil until pink and opaque.
7. Toss drained pasta with sauce, shrimp, and feta cheese.