Penne With Shrimp and Spicy Tomato Sauce |
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Prep Time: 5 Minutes Cook Time: 12 Minutes |
Ready In: 17 Minutes Servings: 4 |
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Paprika, cumin, and ginger lend their aromatic alchemy to a simple, no-cook tomato sauce. You can use the sauce with a wide range of ingredients(see Variations). One variation is vegetarian. With its competing spices, strong-flavored cilantro, and acidic tomatoes, this pasta dish calls for a simple Italian white-a pinot grigio, for example. Notes: I use fresh tomatoes instead of canned. Ingredients:
1/4 cup olive oil |
1 tablespoon lemon juice |
1 1/2 teaspoons paprika |
1 1/2 teaspoons ground cumin |
1/4 teaspoon ground ginger |
1/4 teaspoon dried oregano |
1/2 teaspoon salt |
1/8 teaspoon fresh ground black pepper |
3/4 cup canned crushed tomatoes in puree |
1/3 cup cilantro or 1/3 cup parsley, chopped |
3/4 lb penne rigate |
1 lb medium shrimp, shelled |
Directions:
1. In a large glass or stainless-steel bowl, whisk together the olive oil and the lemon juice with the paprika, cumin, ginger, oregano, salt, and pepper. Stir in the crushed tomatoes and the cilantro.
2. In a large pot of boiling, salted water, cook the penne rigate until almost done, about 12 minutes. Add the shrimp and cook until it and the pasta are just done, about 1 minute longer. Drain. Toss with the tomato sauce.
3. Variations:.
4. Penne with Mozzarella and Spicy Tomato Sauce;Use 1 pound fresh mozzarella, cut into 1/4-inch cubes, in place of the shrimp. Toss the cheese in at the end.
5. Penne with Sausage and Spicy Tomato Sauce;Use grilled sausage cut into bite-size pieces in place of the shrimp. Toss the sausage into the pasta with the tomato sauce.
6. Penne with Grilled Vegetables and Spicy Tomato Sauce;In place of the shrimp, use grilled or sautéed vegetables such as mushrooms, zucchini, eggplant, or green beans, cut into bite-size pieces. Toss the vegetables into the pasta with the sauce.
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