abbondanza

My cup runneth over… my three tomato plants are producing between one and two dozen tomatoes each and every day.  It’s hard to keep up!

We are eating tomatoes at just about every meal, every day; under a poached egg on an English muffin for breakfast, on sandwiches for lunch, and mixed into something or another for dinner.  This pasta dish was especially popular with my guys.

Pasta with Tomatoes, Shrimp, and Arugula

1 pound fusilli pasta
3 tablespoons olive oil
1 pound raw large shrimp, peeled and deveined
1/4 cup chopped fresh basil
2 garlic cloves, peeled and minced
1 tablespoon minced fresh oregano leaves
1 tablespoon Sriracha sauce
1  1/2 pounds tomatoes, cored and cut into wedges
2 cups lightly packed arugula
Salt and freshly ground black pepper

Cook pasta in a large pot of boiling salted water according to package directions or until tender but still firm to bite.

Meanwhile, heat oil in a large skillet over medium heat. Add shrimp, basil, garlic, and oregano and stir until shrimp are almost cooked through about 3 minutes. Add Sriracha sauce and tomatoes and stir for 2 minutes.

Ladle out 1 cup of pasta water and add to the skillet along with the arugula.

Drain pasta. Stir the pasta into the mixture in the skillet and toss until heated about 2 minutes.

Season with salt and pepper. Serve immediately.

Serves 6