Art is coming, but today is cooking! We have a new Italian restaurant in town that I absolutely love. After eating there, I decided to try duplicating one of their dishes, adding my own spin. It’s already a family favorite.
This will be one of the easiest dishes you make:
Ingredients (approximate – don’t stress over it)
- 1 pound of Linguine or Fettuccine
- 3 tablespoons olive oil
- 1 pound cooked/peeled/shrimp
- 1/2 cup pitted Kalamata olives
- 1/4 cup drained capers
- 3 tablespoons sun-dried tomatoes in oil (optional)
- Parmesan or Romano Cheese – grated
If frozen, cover shrimp with cold water and set aside to thaw. Cook the pasta per package directions. When finished, drain shrimp in a large colander. Drain pasta over shrimp in the same colander, then return to pot. Add olive oil, olives, capers, tomatoes, and a handful or two of cheese. Toss to mix well.
Pour into a large pasta bowl and top with additional cheese. Serve with warm bread and vinegar/oil for dipping. Viola`!
To make a delicious dip, place equal amounts of olive oil and balsamic vinegar in a dish. Sprinkle with sweet basil and enjoy!