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Sunday Supper & More

Angel hair pasta in quick tomato sauce with shrimp

(Sally Pasley Vargas for The Boston Globe)
December 15, 2010

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Serves 4

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.

Sally Pasley Vargas