TOMATO AND SHRIMP PASTA WITH FETA

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Tomato and Shrimp Pasta with Feta image

Give tomato sauce a Greek twist by adding Kalamata olives, feta cheese, capers, and oregano.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 25m

Number Of Ingredients 13

Coarse salt and ground pepper
1/4 cup extra-virgin olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon dried oregano
1 can (28 ounces) whole peeled tomatoes
1 can (15 ounces) tomato sauce
1/3 cup pitted Kalamata olives, chopped
1 tablespoon capers, rinsed (optional)
12 ounces penne rigate or other short ridged pasta
1 1/2 pounds large shrimp, peeled and deveined
8 ounces feta

Steps:

  • Set a large pot of salted water to boil. In a medium saucepan, heat 2 tablespoons oil over medium-high. Add onion and garlic. Cook until soft, 5 minutes. Add tomato paste and oregano. Cook until fragrant, 30 seconds. Add tomatoes, tomato sauce, olives, and capers, if using. Cook, breaking up tomatoes with a spoon, until sauce thickens, 10 minutes. Season with salt and pepper. Reserve 2/3 cup tomato sauce for Baked Shrimp.
  • Meanwhile, cook pasta until al dente; drain. Add 2 tablespoons oil to pot and heat over medium-high. Add 3/4 pound shrimp and cook until opaque throughout, 1 to 2 minutes. Return pasta to pot and add tomato sauce; stir to combine. Serve pasta topped with 4 ounces crumbled feta.

Nutrition Facts : Calories 655 g, Fat 22 g, Fiber 6 g, Protein 32 g

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