Wine & Dine Wednesday a recipe to use up all those glorious tomatoes sitting on your counter. We are eating tomatoes like crazy right now, as they are at their most abundant and flavorful. Any chance to buy them when they are looking amazing, which is often right now. The island farm stands are brimming with them. This is a lovely pasta dish to use them up.
Finely mince 4 cloves of garlic. Half for the tomatoes and half for the shrimp.
Add peeled & deveined shrimp to a large Ziplock bag. Add finely minced garlic, salt, pepper and olive oil. Mix around until everything is covered. Close up tight and set in fridge to marinate. I usually do this in the morning before heading to the shops so it is ready when we get home. You can also let sit for as little as a half hour in the fridge.
Oven to 400. Cut tomatoes in half and put them into a baking dish. Salt liberally. This will help bring out their natural juices, which you want. I call it liquid gold. Add minced garlic. Then a healthy amount of extra virgin olive oil over all. The juices and evoo with become an integral part of the pasta sauce. Roast in oven until tomatoes start to break down and give off a large amount of their juices. I like the tomatoes to still look like tomatoes so I take them out before they completely break down. Set aside.
Get heavily salted pasta water to a boil. Pick your favorite pasta. Cook according to package instructions. I like cavatappi pasta for this recipe. Truly, your choice.
While the pasta is cooking away put the entire contents of the shrimp bag onto a baking sheet. Roast in the 400 degree oven for 5 to 7 minutes, turning half way. Take the sheet out and set aside.
Drain pasta when done. Put back into same pot you boiled it in. Add the tomatoes with all their liquids. Stir. Add shrimp and all the liquids from the pan. Stir. Break up a brick of feta. Stir. Taste for seasoning. Salt & pepper if needed. Serve up. Enjoy.