Mario Batali's Grab Bag Challenge
Pasta with Tomatoes and Olives
Mario whips up this dish using the ingredients in a mysterious grab bag.
- 1 pound Vermicelli Pasta
- Olive Oil
- 1 Onion (sliced thinly)
- Salt and Pepper
- 1 28-ounce can Diced Tomatoes
- 1/2 15.5-ounce can Olives (drained)
- 1/2 15.5-ounce can Artichokes (drained)
- Chili Flakes
- 1/4 pound Shrimp (shelled; heads and tails off)
- 1/3 cup Fennel Fronds (chopped)
Mario's Grab Bag Challenge
1 pound Vermicelli Pasta
Bring a large pot of water up to a boil and season generously with salt and pepper. Drop the vermicelli and cook one minute less than the package instructions.
1 Onion (sliced thinly)
Salt and Pepper
Place a large saute pan over medium-high heat and add 3 tablespoons of olive oil. Add the onion and season with salt and pepper. Toss to coat the onion in oil and cook just until softened, about 2 minutes.
1 28-ounce can Diced Tomatoes
1/2 15.5-ounce can Olives (drained)
1/2 15.5-ounce can Artichokes (drained)
Add the can of tomatos, the olives and artichokes. Season with a pinch of chili flake.
1/4 pound Shrimp (shelled; heads and tails off)
1/3 cup Fennel Fronds (chopped)
Once the sauce has reduced, about 4 minutes, add the shrimp and fennel fronds. Let cook for one minute or until shrimp is cooked through.
Drain the pasta and add it to the saute pan. Toss to coat and continue cooking one minute longer. Drizzle with olive oil and adjust seasoning. Plate and serve.