| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
Greek |
Greek, Pasta, Seafood |
6 |
Servings |
INGREDIENTS
| 1 |
|
Onion |
| 2 |
T |
Olive oil |
| 3 |
|
Garlic cloves |
| 2 |
c |
Tomatoes, canned in puree |
| 1 |
T |
Oregano |
| 1 |
t |
Basil |
| 1/4 |
t |
Pepper |
| 3/4 |
lb |
Fettucine |
| 3/4 |
lb |
Shrimp |
| 1/2 |
c |
Olives, black |
| 1/4 |
lb |
Feta cheese |
INSTRUCTIONS
Bring large pot of water to boil. Cut onion into thin slices. In a
large skillet, warm the oil over medium-high heat until hot but not
smoking. Add the onion and garlic and cook until the mixture is
golden, about 5 minutes. Add the tomatoes, oregano, basil and pepper,
and bring the mixture to a boil over medium heat, breaking up the
tomatoes with a spoon. Reduce the heat to low, cover and simmer,
stirring occasionally, while you cook the pasta and prepare the
shrimp. Shell and devein the shrimp. Uncover the sauce, bring to boil
over medium-heat. Add the shrimp, reduce heat to low, cover andsimmer
for 3 minutes. Add the olives and half the feta cheese, stir to
combine. Drain the pasta, serve topped with the shrimp and sauce.
Crumble remaining feta cheese on top.
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