Pasta with Tomatoes and Olives
ingredients
ingredients
method
step-by-step directions

Mario Batali's Grab Bag Challenge

  • 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)
step-by-step directions
  • 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.
  • 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.
  • Add the can of tomatos, the olives and artichokes. Season with a pinch of chili flake.
  • 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.
Similar categories: Dinner Courses & Meals Italian Cuisine
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