Angel Hair Pasta in Quick Tomato Sauce with Shrimp
Begin the pasta with a quick homemade tomato sauce, much more satisfying than sauce from a jar, and a lot cleaner and fresher. Buy whole tomatoes and crush them yourself (instead of using canned crushed tomatoes, which are dense and heavy). Simmer them with fresh fennel for 10 minutes, then add olives and shrimp for a second-day dish as elegant as the first.
Salt and pepper, to taste
2 tablespoons olive oil
1 fennel bulb, trimmed, quartered lengthwise, and thinly sliced
1 clove garlic, thinly sliced
1 can (28-ounces) whole peeled tomatoes, crushed in a bowl
1/3 cup pitted black olives, coarsely chopped
12 leftover shrimp, cut in half on a sharp diagonal
1 pound dried angel hair pasta
1/4 cup chopped fresh parsley
1. Bring a large pot of salted water to a boil.
2. In a large, deep skillet over medium heat, heat the olive oil. Add the fennel, salt, and pepper. Cook, stirring often, for 5 minutes or until it begins to soften. Add the garlic and cook, stirring, for 1 minute more. Stir in the tomatoes and bring to a boil. Lower the heat and simmer for 10 minutes.
3. Add the olives and shrimp to the tomato sauce and stir over medium heat for 1 minute or until hot. Taste for seasoning and add more salt and pepper if needed.
4. Cook the pasta for 2 minutes or until it is tender but still has a little bite. Drain in a colander.
5. Add a ladle of sauce to each of 4 shallow bowls. Divide the pasta among the bowls. Add more sauce to each one. Sprinkle with chopped parsley.
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