Pasta With Shrimp Pomodoro Sauce

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.

• Ready In: 20 mins
• Serves: 4

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.