Tomato and Shrimp Pasta with Feta

By mschweickert

Ingredients

• Coarse salt and ground pepper
• 1/4 cup extra-virgin olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 can (28 ounces) whole peeled tomatoes
• 1 can (15 ounces) tomato sauce
• 1/3 cup pitted Kalamata olives, chopped
• 1 tablespoon capers, rinsed (optional)
• 12 ounces penne rigate or other short ridged pasta
• 1 1/2 pounds large shrimp, peeled and deveined
• 8 ounces feta

Preparation

Step 1

Directions

Set a large pot of salted water to boil. In a medium saucepan, heat 2 tablespoons oil over medium-high. Add onion and garlic. Cook until soft, 5 minutes. Add tomato paste and oregano. Cook until fragrant, 30 seconds. Add tomatoes, tomato sauce, olives, and capers, if using. Cook, breaking up tomatoes with a spoon, until sauce thickens, 10 minutes. Season with salt and pepper. Reserve 2/3 cup tomato sauce for Baked Shrimp.

Meanwhile, cook pasta until al dente; drain. Add 2 tablespoons 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.