TAGLIATELLE WITH SPICY TOMATOES, SHRIMP AND AGED FETA

One thing is for sure, the quarantine has brought my kids’ pasta-with-red-sauce dreams to fruition. We are embracing all the carbs. Every last one.

The kids are fine with spaghetti and marinara on repeat, but I need a little something more to keep things bright and inspired. Last week I wrote this recipe for Crate & Barrel—it’s a riff on Shrimp Saganaki, my favorite shrimp dish from Greece, but made simple and so beautiful with a pile of pretty noodles, like fat bucatini or tagliatelle.

Why this works: For starters, good San Marzano tomatoes make everything taste great. Secondly, you can pull out frozen shrimp and Feta—which—bonus for these times, lasts a long time in your fridge, and make something easy and exciting, but still comforting, in mere minutes. Here’s how….

TAGLIATELLE WiTH FETA AND SHRIMP

PREP TIME: 20 minutes

COOK TIME: 30 minutes

SERVES 4

2 tbsp extra-virgin olive oil 

1 head garlic, halved crosswise

2 28-oz cans whole peeled San Marzano Tomatoes (in sauce)

1 bay leaf

¼ teaspoon red pepper flakes 

Sea salt and freshly ground black pepper 

1 pound /16 ounces Tagliatelle, bucatini, Linguine or other wide noodles  

12 oz frozen wild or Gulf shrimp, defrosted, peeled and deveined (optional) 

4 oz aged feta cheese (from 1 large chunk) 

Handful fresh young basil leaves, torn (optional)

Bring a large pot full of salted water to a boil over high heat. Meanwhile, heat 2 tbsp of the olive oil in a large skillet over medium-high heat. Add the tomatoes and sauce, crushing the whole through your fingers (or smashing with a potato masher) and cook, along with the garlic and red pepper flakes, stirring occasionally, until the tomatoes are softened and deeply flavored, about 20 minutes. 

While the sauce cooks, add the pasta to the boiling water and cook until al dente, about 9 to 11 minutes (or according to the package directions). Drain, reserving 1/3 of the pasta cooking liquid for the sauce. Season with salt and pepper to taste. Add the shrimp (if using) and cook, stirring occasionally until the shrimp is just cooked through, 3 to 5 minutes, depending on the size of your shrimp. 

Put the pasta back in the pot over low heat with the reserved pasta cooking liquid and sauce, and toss together with tongs over low heat. Remove from the heat, divide between four bowls and shave or crumble the feta cheese over the top. Top with additional black pepper if desired, and herbs if available.

Images belong to Sarah Copeland, and should not be pinned or posted without attribution. **

• Photo // SARAH COPELAND

• Food + Prop Styling // SARAH COPELAND

• Dishes + Linens // CRATE & BARREL