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View CartComfort Food Recipe: Tagliatelle with Spicy Tomatoes, Shrimp and Aged Feta
Between hectic WFH moments and doing all you can to stay safe, dinnertime has become a wonderful form of self-care. While chopping garlic has not been widely recommended to reduce worry, home cooks have attested to its therapeutic benefits for years. And if you agree that there is little more aromatically pleasing than pasta sauce simmering on the stovetop—and you have some basic pantry staples like pasta or canned tomatoes— we recommend making Sarah Copeland’s (@edibleliving) Tagliatelle with Spicy Tomatoes, Shrimp and Aged Feta. We know some ingredients might not be handy, so use this as a guide and feel free to go sans shrimp or swap in different proteins you have on hand. Happiness bonus points: Video call a friend or family member while making.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 28-ounce cans whole peeled San Marzano tomatoes (in sauce)
- 1 head garlic, halved crosswise (or 2 cloves garlic, sliced)
- 1 bay leaf
- ¼ teaspoon red pepper flakes
- 1 pound (16 ounces) tagliatelle (or bucatini, linguine or other wide noodles)
- Sea salt and freshly ground black pepper
- 12 ounces frozen wild or Gulf shrimp, defrosted, peeled and deveined (optional)
- 4 ounces aged feta cheese (from 1 large chunk)
- Handful fresh young basil leaves, torn (optional)
Directions
- Bring a large pot of salted water to a boil.
- Meanwhile, heat olive oil in a large skillet over medium-high heat. Add tomatoes and sauce, crushing tomatoes through your fingers (or smashing with a potato masher). Add garlic, red pepper flakes and bay leaf, stirring occasionally, until tomatoes are softened and deeply flavored, about 20 minutes.
- While sauce cooks, add pasta to the boiling water and cook until al dente, about 9–11 minutes (or according to the package directions). Drain, reserving 1/3 of water for the sauce.
- Season sauce with salt and pepper to taste. Add shrimp (if using) and cook, stirring occasionally until shrimp is just cooked through, 3 to 5 minutes, depending on the size of your shrimp.
- Put pasta back in the pot over low heat with the reserved pasta-cooking water and sauce; toss together with tongs over low heat. Remove bay leaf. Remove pot from heat, divide pasta between four bowls and shave or crumble the feta cheese over the top. Top with additional black pepper if desired, and herbs, if available.