Bucatini with Spicy Cherry Tomatoes, Aged Feta, and Shrimp
- Yield: 4 servings
- 12ounces bucatini or other fat spaghetti noodle
- 3tablespoons extra-virgin olive oil
- 2cloves garlic, minced
- 2pints cherry tomatoes, halved
- 1/2teaspoon red wine vinegar (optional)
- 1tablespoon water (optional)
- 12ounces wild Patagonian or gulf shrimp, peeled and deveined
- Generous pinch of red pepper flakes
- Sea salt and freshly ground black pepper
- 6ounces aged feta cheese, crumbled
- Handful fresh basil leaves, thinly sliced
- Bring a large pot three-fourths full of salted water to a boil over high heat. Add the bucatini to the boiling water and cook until al dente, about 9 minutes. Drain, reserving 1/3 cup of the pasta cooking liquid for the sauce.
- Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add garlic and tomatoes and cook, stirring occasionally, until tomatoes burst and the juices start to bubble, about 3 minutes. If your cherry tomatoes don’t give out a lot of juice, add red wine vinegar and water. Add shrimp (if using) and red pepper flakes, season with salt and black pepper, and toss together until shrimp is just cooked through, about 2 minutes.
- 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, stir in the feta and basil, and toss together, adding the remaining 1 tbsp olive oil.
- Scoop the dressed pasta into shallow bowls and serve warm.
—Reprinted with permission from Feast. Copyright 2013, Chronicle Books.