Pantry Penne (Shrimp and Olive Pasta)

Name: Pantry Penne (Shrimp and Olive Pasta)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 3 ½ cups (340 g) penne; 2 onions, thinly sliced; 2 cloves garlic, chopped; 2 tbsp (30 ml) olive oil; 1 tsp (5 ml) harissa paste; 1 can (28 oz/796 ml) diced tomatoes; ¼ cup (50 g) pitted black olives, coarsely chopped; 1 lb (454 g) peeled medium deveined shrimp, thawed; Salt and pepper

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Preparation 15 MIN

Cooking 25 MIN
Servings 4

Our Test Kitchen’s challenge when developing this easy, weeknight recipe? To only use ingredients we already had in our fridge, freezer and pantry. Because you don’t want dinner to be a headache when you walk through the door after 5 p.m. without a plan.

Ingredients
Preparation

Ingredients

3 ½ cups (340 g) penne
2 onions, thinly sliced
2 cloves garlic, chopped
2 tbsp (30 ml) olive oil
1 tsp (5 ml) harissa paste
1 can (28 oz/796 ml) diced tomatoes
¼ cup (50 g) pitted black olives, coarsely chopped
1 lb (454 g) peeled medium deveined shrimp, thawed
Salt and pepper

Preparation

In a large pot of salted boiling water, cook the pasta al dente. Set aside ½ cup (125 ml) of the cooking water for the sauce. Drain the pasta.
Meanwhile, in a large skillet over high heat, soften the onions and garlic in the oil. Add the harissa paste and cook for 1 minute, stirring constantly. Add the tomatoes and olives. Season with salt and pepper. Let simmer for 15 minutes. Add the shrimp and simmer for 2 to 3 minutes or until the shrimp are cooked through. Keep warm.
Add the pasta to the sauce and stir well. Add cooking water to thin out the sauce, if needed. Adjust the seasoning.