COMING UP WITH A NEW RECIPE IS NOT SO MUCH AN ACT OF CULINARY GENIUS AS SIMPLY COMBINING ONE'S FAVORITE INGREDIENTS. AND, IN MY CASE, MAKING THE MOST OF WHAT'S IN MY KITCHEN. I'D ALREADY BOUGHT A POUND OF PINK "COLOSSAL" SHRIMP (AN OXYMORON). I HAD MOST OF A LARGE RED ONION AND A HANDFUL OF EARLY GIRL TOMATOES. THE SHRIMP TAKE ONLY A COUPLE OF MINUTES TO COOK; THE OTHER INGREDIENTS, A BIT LONGER. SO I STARTED WITH THE ONIONS, GARLIC AND TOMATOES, SET THEM ASIDE, WASHED OUT THE PAN AND SAUTÉED THE SHRIMP. I COMBINED THE TOMATO MIXTURE WITH PENNE AND TOPPED IT WITH THE SHRIMP. THE DISH TASTED AS GOOD AS IT LOOKS.
CLEAN THE SHRIMP AND LAY BETWEEN SEVERAL SHEETS OF PAPER TOWELS.
TRIM AND PEEL THE ONION. CUT LENGTHWISE IN HALF, THEN SLICE INTO 1/4" HALF MOONS.
HEAT A HEALTHY GLUG OF OLIVE OIL IN A FRYING PAN. ADD THE ONIONS. SALT LIGHTLY. REDUCE HEAT TO LOW AND COVER. ONCE THE ONIONS SOFTEN, UNCOVER AND CONTINUE TO COOK TILL THEY ARE LIGHTLY BROWNED.
MEANWHILE, TRIM AND ROUGHLY CHOP THE GARLIC CLOVES.
CORE AND CUT THE TOMATOES INTO EIGHTHS.
BRING A POT OF WATER TO A BOIL, SALT. LOWER THE HEAT TILL YOU'RE READY TO COOK THE PASTA.
ADD 3/4 OF THE GARLIC TO THE ONIONS. COOK FOR A MINUTE OR UNTIL YOU CAN SMELL THE GARLIC.
ADD THE TOMATOES, RAISE THE HEAT TO MEDIUM AND COOK, STIRRING UNTIL THE TOMATOES BEGIN TO BREAK DOWN.
SEASON WITH A PINCH OF CHILI FLAKES. SCRAPE THE MIXTURE INTO A BOWL.
RAISE THE PASTA WATER TO A BOIL AND ADD THE PENNE.
WASH OUT THE FRYING PAN AND RETURN TO THE STOVE.
WHEN THE PENNE IS NEARLY DONE, SCOOP OUT 1/2 CUP OF PASTA WATER.
ADD 3 TBSPS OF OLIVE OIL TO THE PAN OVER HIGH HEAT. WHEN THE OIL IS SHIMMERING, LAY IN THE SHRIMP. SEASON WITH SALT AND PEPPER. COOK ABOUT A MINUTE ON EACH SIDE. ADD 2 TBSPS OF BUTTER AND THE GARLIC TO THE PAN. COOK UNTIL YOU SMELL THE GARLIC. TURN OFF THE HEAT.
DRAIN THE PASTA. RETURN IT TO THE PASTA POT WITH THE TOMATO/ONION MIXTURE. STIR OVER MEDIUM HEAT WITH 1/2 CUP OF THE PASTA WATER TILL IT ACHIEVES THE CONSISTENCY YOU LIKE.
EMPTY INTO A WARM SERVING DISH AND TOP WITH CHOPPED PARSLEY.
SERVES 4
Ingredients
Directions
CLEAN THE SHRIMP AND LAY BETWEEN SEVERAL SHEETS OF PAPER TOWELS.
TRIM AND PEEL THE ONION. CUT LENGTHWISE IN HALF, THEN SLICE INTO 1/4" HALF MOONS.
HEAT A HEALTHY GLUG OF OLIVE OIL IN A FRYING PAN. ADD THE ONIONS. SALT LIGHTLY. REDUCE HEAT TO LOW AND COVER. ONCE THE ONIONS SOFTEN, UNCOVER AND CONTINUE TO COOK TILL THEY ARE LIGHTLY BROWNED.
MEANWHILE, TRIM AND ROUGHLY CHOP THE GARLIC CLOVES.
CORE AND CUT THE TOMATOES INTO EIGHTHS.
BRING A POT OF WATER TO A BOIL, SALT. LOWER THE HEAT TILL YOU'RE READY TO COOK THE PASTA.
ADD 3/4 OF THE GARLIC TO THE ONIONS. COOK FOR A MINUTE OR UNTIL YOU CAN SMELL THE GARLIC.
ADD THE TOMATOES, RAISE THE HEAT TO MEDIUM AND COOK, STIRRING UNTIL THE TOMATOES BEGIN TO BREAK DOWN.
SEASON WITH A PINCH OF CHILI FLAKES. SCRAPE THE MIXTURE INTO A BOWL.
RAISE THE PASTA WATER TO A BOIL AND ADD THE PENNE.
WASH OUT THE FRYING PAN AND RETURN TO THE STOVE.
WHEN THE PENNE IS NEARLY DONE, SCOOP OUT 1/2 CUP OF PASTA WATER.
ADD 3 TBSPS OF OLIVE OIL TO THE PAN OVER HIGH HEAT. WHEN THE OIL IS SHIMMERING, LAY IN THE SHRIMP. SEASON WITH SALT AND PEPPER. COOK ABOUT A MINUTE ON EACH SIDE. ADD 2 TBSPS OF BUTTER AND THE GARLIC TO THE PAN. COOK UNTIL YOU SMELL THE GARLIC. TURN OFF THE HEAT.
DRAIN THE PASTA. RETURN IT TO THE PASTA POT WITH THE TOMATO/ONION MIXTURE. STIR OVER MEDIUM HEAT WITH 1/2 CUP OF THE PASTA WATER TILL IT ACHIEVES THE CONSISTENCY YOU LIKE.
EMPTY INTO A WARM SERVING DISH AND TOP WITH CHOPPED PARSLEY.
SERVES 4
Notes
