Ingredients:
1/4 cup olive oil
1 tablespoon lemon juice
1 1/2 teaspoons paprika
1 1/2 teaspoons ground cumin
1/4 teaspoon ground ginger
1/4 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper
3/4 cup canned crushed tomatoes in puree
1/3 cup cilantro or 1/3 cup parsley, chopped
3/4 lb penne rigate
1 lb medium shrimp, shelled
Directions:
In a large glass or stainless-steel bowl, whisk together the olive oil and the lemon juice with the paprika, cumin, ginger, oregano, salt, and pepper. Stir in the crushed tomatoes and the cilantro.
In a large pot of boiling, salted water, cook the penne rigate until almost done, about 12 minutes. Add the shrimp and cook until it and the pasta are just done, about 1 minute longer. Drain. Toss with the tomato sauce.
Variations:.
Penne with Mozzarella and Spicy Tomato Sauce;Use 1 pound fresh mozzarella, cut into 1/4-inch cubes, in place of the shrimp. Toss the cheese in at the end.
Penne with Sausage and Spicy Tomato Sauce;Use grilled sausage cut into bite-size pieces in place of the shrimp. Toss the sausage into the pasta with the tomato sauce.
Penne with Grilled Vegetables and Spicy Tomato Sauce;In place of the shrimp, use grilled or sauteed vegetables such as mushrooms, zucchini, eggplant, or green beans, cut into bite-size pieces. Toss the vegetables into the pasta with the sauce.
Servings: 4
Time preparation: 5 min.
Time total: 17 min.