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(Sally Pasley Vargas for The Boston Globe) |
Sunday Supper & More
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 
© Copyright 2010 Globe Newspaper Company.
