Pasta with Shrimp Tomato Sauce

Ingredients

• 400 g linguine
• Salt
• 1 onion
• 2 Garlic cloves
• 50 g black pitted olives
• 1 mild green pepper
• 1 small red bell pepper
• 4 tbsp olive oil
• 50 ml dry red wine
• 3 tbsp tomato paste
• 400 g peeled tomatoes (1 can)
• 200 ml vegetable broth
• 1 tbsp dried Italian herbs
• 300 g shrimp
• 2 tbsp ketchup
• Pepper

Instructions

1. 1.

   Cook pasta in boiling salted water until al dente according to package instructions. Drain and set aside.

2. 2.

   While the pasta cooks, peel and finely dice onion and garlic. Slice olives into rings. Wash, deseed, and slice green pepper into rings. Wash red bell pepper, halve it, remove seeds and white membranes, and dice small.

3. 3.

   Heat oil in a pot over medium heat. Add onion, garlic, and diced red pepper; sauté for 3–4 minutes while stirring. Deglaze with wine and simmer gently on low heat for 5 minutes. Stir in tomato paste, canned tomatoes, broth, and Italian herbs. Cover and cook for another 8–10 minutes.

4. 4.

   Add shrimp, olives, and green pepper to the sauce. Season with ketchup, salt, and pepper. Simmer for an additional 5 minutes.

5. 5.

   Toss the drained pasta with the sauce and divide among four plates.