You may also like
Categories:
olive oil garlic Italian plum tomatoes spaghetti liquid shrimp hearts Feta cheese oregano black olives salt
Viewed: 48 - Published at: 6 years agoIngredients
- 1 Tbsp. olive oil
- 2 cloves garlic
- 1 (1 lb.) can Italian plum tomatoes
- 1 lb. spaghetti
- 1 1/2 c. spaghetti cooking liquid
- 1/2 lb. medium shrimp, peeled
- 1 (10 oz.) pkg. frozen or canned artichoke hearts, boiled 5 minutes and drained
- 1/4 lb. Feta cheese
- 3 Tbsp. oregano
- 1/4 c. chopped black olives
- salt and freshly ground pepper to taste
Method
- In a skillet, heat the oil and cook the garlic for a few seconds.
- Add the tomatoes; bring to a boil.
- Let them bubble steadily for 5 minutes.
- Set the pan aside.
- Bring a large pot of salted water to a boil.
- Add the spaghetti; stir until the water returns to a boil.
- Let the pasta bubble steadily for 6 to 8 minutes, or until it is tender but still has some bite.
- Before you drain the spaghetti, dip a heatproof 2-cup measuring cup into the pot and remove 1 1/2 cups of the cooking liquid.
- Drain the pasta; return it to the pot with 1/2 cup of the cooking liquid. Cover the pot; set it aside.
