TOMATO & SHRIMP PASTA

SERVES 2

THE TECHNIQUE I USE to cook this pasta is completely different from boiling it in water. I add the dried pasta to a dry pan and gradually add liquid—a small amount of oil and water. This produces a light, flavorful sauce that’s naturally shiny and slightly thickened by the pasta’s starch. The pasta takes on an irresistible flavor from the combination of the tomato, shrimp, and peppers. I prefer to use only wild American shrimp; the pasta I use here is called foglie d’ulivo, olive leaves, but any small, dense pasta shapes, such as orecchiette or cavatelli, will work.

3 tablespoons olive oil

3 thin slices fresh ginger

3 cloves garlic, 2 thinly sliced, 1 smashed

1 shallot, thinly sliced

Pinch crushed red pepper flakes

1 heaping cup small pasta

Salt and pepper

1 slice fresh ginger, smashed

3 baby sweet peppers or ⅓ bell pepper, sliced crosswise

½ pound wild American shrimp, shelled and deveined

1 cup My Tomato Sauce (here) or other good tomato sauce

Small handful fresh flat-leaf parsley, chopped

Heat 2 tablespoons of the oil in a medium skillet over medium heat. Add the sliced ginger, sliced garlic, shallots, and red pepper flakes and sweat until the shallots are softened, about 4 minutes. Add the pasta, 2 cups water, salt, and pepper and simmer, stirring occasionally, until the pasta is almost al dente, about 15 minutes.

Meanwhile, heat the remaining tablespoon oil in a medium saucepan over medium heat. Add the smashed garlic, smashed ginger, and peppers and sweat until the peppers are softened, about 4 minutes.

Add the pepper mixture to the pasta along with ½ cup water. Return to a simmer, then add the shrimp and tomato sauce and simmer, stirring occasionally, until the shrimp are just cooked through, about 3 minutes more. Scatter the parsley on top.