I had a super busy weekend so I needed something quick for my week's lunches. I didn't want to mess around with lots of ingredients or lots of dirty dishes so I decided on this gem from Martha's Everday Food's Fresh Flavor Fast.1. Boil 1 lb penne pasta to al dente - I used wheat but the recipe called for regular, which I only eat on special occasions.
2. The recipe also called for cooking the shrimp in another pan in two batches. Instead I cooked the 2 lbs shrimp in the empty pasta pot - the penne was sitting in the colander.
3. I added the shrimp to the colander filled with penne and reused the pot one more time. I added 3 cans diced tomatoes, 3 tbs capers, 2 cloves of garlic thinly sliced, and 1/2 tsp red pepper flakes. I stirred the sauce over medium heat until thickened. Combine pasta, sauce, and shrimp and mix well. Portion off and enjoy!
So easy but so good!
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