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.
Ингредиенты
- 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
Инструкция
- 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.
