Tomato and Shrimp Pasta with Feta

Very tasty!!

Ingredients:

Coarse salt and ground pepper
1/4 cup olive oil

1 med. onion chopped

3 garlic cloves minced

1 T. tomato paste

1 tsp. dried oregano

1 can (28 oz.) whole peeled tomatoes

1 can (15 oz.) tomato sauce

1/3 cup pitted Kalamata olives, chopped

1 T. capers, rinsed (optional)

12 oz. penne pasta or other short ridged pasta

1 1/2 lbs. large shrimp - peeled and deveined (Rachel's note: I just got a 1 lb. bag of already cooked frozen pink shrimp).

8 oz. feta

1.) Set a large pot of salted water to boil. In a med. saucepan heat 2 T. olive oil over medium high heat. Add onion and garlic. Cook until soft. 5 minutes.

2.) Add tomato paste and oregano. Cook until fragrant. 30 seconds.

3.) Add tomatoes, tomato sauce, olives, and capers. Cook breaking up tomatoes with a spoon until sauce thickens. 10 minutes. Season with salt and pepper.

4.) Meanwhile, cook pasta until al dente; drain. Add a bit of oil to pot and cook or heat already cooked shrimp through. Return pasta to pot and add sauce. Stir to combine. Serve pasta topped with 4 ounces crumbled feta.


Source: Martha Stewart