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

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.

Pantry Penne (Shrimp and Olive Pasta)

Categories

Ingredients

Preparation

Personal Note