Tomato and Shrimp Pasta with Feta

By kgl1255

Ingredients

• coarse salt and ground Pepper
• 1/4 cup extra-virgin olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 Tbsp tomato Paste
• 1 tsp dried oregano
• 1 can (28 ounces) whole Peeled tomaioes
• 1 can (15 ounces) tomato sauce
• 1/3 cup Pitted Kalamata olives, chopped
• 1 Tbsp capers, rinsed
• 1 12 ounces Penne rigate
• 1 1/2 pounds large shrimp, peeled and deveined
• 8 oz. feta

Details

Servings 4

Preparation

Step 1

1. Set a large pot of salted water to boil.
ln a medium saucepan, heat 2 Tbsp oil over medium-high.
Add onion and garlic. Cook until soft, 5 minutes
Add tomato paste and oregano. Cook until fragrant,
3O seconds.
Add tomatoes, tomato sauce, olives, and capers. Cook, breaking up tomatoes with a spoon, uniil sauce thickens, 1O minutes.
Season with salt and pepper. Reserve 2/3 cup tomato sauce for Baked Shrimp.

2. Meanwhile, cook pasta until al dente; drain.
Add 2 Tbsp oil to pot and heat over medium-high. Add 3/4 pound shrimp and cook until opaque throughout, 1 to 2 minutes.
Return Pasta to pot and add tomato sauce: stir to combine.
Serve pasta topped with 4 ounces crumbled feta