Shrimp Tomato Pasta

pasta-dishJust a quick recipe to share.  My go to tomato sauce that I use for spaghetti, jambalaya and meat sauce.  Last time I made it I sautéed shrimp and served it on kamut pasta with a bit of Romano   cheese on top.

The sauce itself is simple and I change up the spices depending on what type of dish I am making.  If I am making a shrimp, chicken sausage jambalaya I make it spicier and if it is for a meat sauce a little less cumin and more heat.

I sauté onions in deep pan with a little olive oil.  While they are sautéing I cut up and puree 8-12 tomatoes, I prefer Romano tomatoes.  I don’t deseed them, I am honestly too lazy and I really don’t mind the seeds in my sauce.  I purée them very well in a food processor.  While they are getting puréed, I add some garlic to my onions and olive oil.  Once the garlic becomes fragrant I add some cumin and Chili powder to make a paste with the onions, garlic and oil. Then I pour in the puréed tomatoes and add some salt and some red wine.  I add a bit of cayenne and some dry basil leaves as well.  I will usually thicken it with a bit of organic tomato paste or cornstarch if I want a thicker sauce.  I let it simmer for 30 to 60 minutes, depending on how much time I have.

While it is simmering I sauté shrimp up in olive oil with a bit of salt and pepper.  I cut up some red peppers and add them to my sauce.  I make the pasta al dente and drain.  Plate the pasta, add the sauce and shrimp and top with cheese.   The best part of this sauce is that it tastes even better the next day.  I usually make enough for a couple of meals.

The best part is that there are no processed ingredients and fresh tomatoes have so much flavour, you do not need much salt.  You may have noticed my lack of measurements, I tend to just eyeball my ingredients based on my preferences.  I love cumin so I put lots in but less chili and cayenne if I am making it for company. The beauty of making fresh food is you can spice it and flavour it to your own preferences.

Hope you enjoy!