Our favorite pasta recipe book is sadly out of print; "Sicilian~American Pasta; 99 Recipes You Can't Refuse: by John Penza and Tony Corsi, 1994. We have made nearly every recipe, here is a great one! We have also made it using goat cheese for a change and it is also delish.
28 oz can of peeled plum tomatoes
12 oz feta cheese
1 tsp chopped fresh oregano
12 kalamata olives, pitted and slide (I
buy slivered and used 1/3 c)
Juice of 1 large lemon
1 lb fusilli
2/3 c olive oil
4 minced garlic cloves
1 lb large shrimp, peeled deveined and
cut into thirds
Strain the tomatoes, cut them into
quarters and put the juice in a large pan. Crumble the feta cheese into the
juice, smashing down any thick lumps with a fork or potato masher. Hear slowly,
but don’t let it boil, stirring to homogenize the feta. When this is done, add
the oregano, olives, half the lemon juice, and tomatoes. Keep warm over low
heat.
Bring the pasta water to a boil and add
the fusilli. After it has been cooking about five minutes, start the sauce
below.
In another pan, heat the olive oil over
high heat and lightly brown the garlic. Add the shrimp and stir until done,
about two minutes. Add the other half of
the lemon juice, then add the tomato-olive mixture. Stir well and turn off of
the heat so as not to overcook the shrimp.
Undercook
the pasta, drain and toss with the sauce. Cover and let the pasta sit 5 minutes
to absorb the excess liquid. Serve with crusty bread!
