|(Sally Pasley Vargas for The Boston Globe)|
|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