Pantry Penne (Shrimp and Olive Pasta)

Pantry Penne (Shrimp and Olive Pasta)

  • Preparation 15 min
  • Cooking 25 min
  • Servings 4

Our Test Kitchen’s challenge when developing this easy, weeknight recipe? To only use ingredients we already had in our fridge, freezer and pantry. Because you don’t want dinner to be a headache when you walk through the door after 5 p.m. without a plan.

Featured in RICARDO Magazine (SPRING 2016)
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Ingredients

    • 3 ½ cups (340 g) penne
    • 2 onions, thinly sliced
    • 2 cloves garlic, chopped
    • 2 tbsp (30 ml) olive oil
    • 1 tsp (5 ml) harissa paste
    • 1 can (28 oz/796 ml) diced tomatoes
    • ¼ cup (50 g) pitted black olives, coarsely chopped
    • 1 lb (454 g) peeled medium deveined shrimp, thawed
    • Salt and pepper

Preparation

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