Pasta Pomodoro - Chelsey J

Choose the classic pomodoro or upgrade it with shrimp and lemon zest.

1 pound dried pasta

1 tablespoon olive oil

2 cloves garlic, sliced

1 28-ounce can whole peeled tomatoes, including liquid

1 teaspoon kosher salt

¼ teaspoon black pepper

1 teaspoon sugar

12 fresh basil leaves, torn

Cook the pasta according to the package directions.

Heat the oil in a large saucepan over medium heat. Add the garlic and cook until light brown, about 1 minute. Add the tomatoes and their juices, salt, pepper, and sugar. Bring to a boil. Reduce heat and simmer, crushing the tomatoes with a wooden spoon, until the sauce thickens slightly, about 10 minutes. Stir in the basil. Toss with the cooked pasta.

Upgrade: 1 pound large shrimp (peeled and deveined); 1 teaspoon lemon zest

Add the shrimp to the simmering pomodoro sauce. Cover and cook until the shrimp are pink and cooked through, about 4 minutes. Remove from heat. Stir in the basil. Divide among bowls and sprinkle 1 teaspoon lemon zest over the tops.