Spaghetti with Shrimp and Olives

By courtneyepowell

Ingredients

• Coarse salt and freshly ground pepper
• 1 pound spaghetti
• 2 slices bacon, coarsely chopped
• 2 tablespoons tomato paste
• 2 tablespoons packed fresh rosemary leaves
• 1 cup mixed olives
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 pint cherry tomatoes, halved
• 1 pound fresh or thawed frozen medium shrimp, peeled and deveined
• Grated Pecorino Romano, for serving (optional)

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 1

Bring a large pot of generously salted water to a boil. Cook pasta until al dente. Reserve 1 1/2 cups pasta water; drain.

Meanwhile, cook bacon in a large straight-sided skillet over medium heat until most of fat is rendered but bacon is still pliable, about 4 minutes. Stir in tomato paste, rosemary, olives, and 1 tablespoon oil; cook 1 minute. Add tomatoes, season with salt and pepper, and cook until they collapse and release their juices, about 5 minutes. Add 1 cup pasta water and shrimp. Simmer, stirring occasionally, until shrimp are opaque, 2 to 3 minutes.

Stir in pasta and remaining 1 tablespoon oil. Add more pasta water, a few tablespoons at a time, until pasta is evenly coated. Drizzle with oil, sprinkle with cheese, and serve.