Who was a picky eater as a kid and will eat just about anything now? That practically sums me up as a human. And some days I can't decide if that's a good thing or a bad thing. Aside from the garlic and pasta in this dish, as a kid, I pretty much would eat zero of these ingredients. Nowadays, I eat it all, I eat it with a smile, and it's hard to convince me to stop! Happy National Garlic Day y'all!
Grocery list (4 people):
1/2 cup extra virgin olive oil, plus more for drizzling
8 garlic cloves - minced
2 tsp oregano
1 tsp red pepper flake
20 oz (2 bags) fresh mini San Marzano tomatoes or grape tomatoes - sliced in half longways
1/2 cup Kalamata olives - sliced in half longways
3 tbsp capers
1 lb shrimp - peeled, deveined, tails off
Kosher salt
Pepper
Angel Hair pasta
1 tbsp chopped basil
1 tbsp chopped mint
Directions:
1. In a large saute pan, heat olive oil over low heat. When warm add garlic, oregano, and red pepper flake. Cook for about one minute or until fragrant being careful to not burn the garlic.
2. Turn heat up to medium and add the sliced tomatoes, sliced olives, capers, and shrimp with 1 tsp of salt and a 1/2 tsp of pepper. Saute for about 5 minutes or until tomatoes start to burst and shrimp is slightly pink. Turn heat back to low to keep warm.
3. Add a handful of salt to a large pot of water and bring to a boil. Cook Angel Hair pasta according to package directions (usually about 2 minutes) or until al dente. Using tongs, put the pasta directly into the pan with the shrimp mixture. Add about 2 tablespoons of pasta water to create a sauce and mix together well. Taste for seasoning and add more salt if needed. Top with basil, mint, and a drizzle of olive oil.
CHEERS TO HAPPY EATING!!!