Robert Allocca
INGREDIENTS
•
3/4 pound Bucatini or other fat spaghetti noodle
•
2 tablespoons extra-virgin olive oil
•
2 tablespoon cloves garlic, minced
•
2 pints red and/or yellow cherry tomatoes, halved
•
3/4 pound wild Patagonia or Gulf shrimp, peeled and deveined
•
Generous pinch pinch crushed red pepper
•
6 ounces aged feta cheese, broken in pieces
•
1 handful basil, thinly sliced (about 1 cup sliced)
•
Extra-virgin olive oil (optional)
•
Aged feta cheese (optional)
ADVERTISEMENT