While I am noticing that there has been an obvious pattern in my blog recently(*cough* baked good, pasta, *cough*, baked good, pasta...:) ) I can assure you that we have been eating more variety, but that it's been a lot of favorites and meals already blogged about.
That said, this is a great pasta dish and (if you like shrimp and spice,) should absolutely be added to your repertoire. Incredibly easy to make, this pasta is packed with flavor without being heavy. A great dish that no doubt will make it's way onto our table again and hopefully onto yours as well.
1 1/2 pounds medium shrimp, peeled and deveined (tails removed)
6 teaspoons olive oil
2 garlic cloves, minced
1 tsp red pepper flakes
1 can (14 1/2 ounces) diced italian-style tomatoes in juice
1 pint cherry or grape tomatoes, halved
1/2 pound whole wheat spaghetti
1 1/2 cups lightly packed fresh basil leaves, coarsely chopped
1/4 cup freshly grated Pecorrino Romano
Directions: Season shrimp with salt and pepper. In a large skillet, heat 4 teaspoons oil over high. Add shrimp; cook until opaque throughout, turning occasionally, 3 minutes. Transfer to a bowl; set aside.
Make sauce: To the same skillet, add remaining 2 teaspoons oil and garlic; cook over medium heat until fragrant, about 30 seconds. Add red pepper flakes and canned tomatoes (in their juice) bring to a boil. Reduce heat; simmer, stirring occasionally, until tomatoes have softened and are saucy, about 15 minutes. Remove sauce from heat; stir in cherry tomatoes and basil.
Meanwhile, in a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Drain; reserving 1/2-1 cup of cooking water. Transfer pasta to serving bowl.
Add reserved cooking water, tomato sauce, shrimp, basil and parmesan cheese; and toss. Serve immediately.
Adapted from Martha Stewart, Everyday Food