Shrimp Pesto Pomodorro

Description:
Just recently, I got fresh suahe at 50% off at Rustan's Morato, and so I thought of making 'Scampi' Pasta, while using leftover home-made pesto in the fridge. This is a very simple, light but flavorful pasta dish for the whole family.

Ingredients:
PASTA:
4 cloves garlic, minced
Extra-virgin olive oil
¼ kilo shrimps, shelled
1 can Del Monte Stewed Tomatoes
Leftover Pesto, around 3 tbsps.
350g Cooked pasta (Actually, almost cooked pasta.)
Salt and pepper
Grated Quezo de Bola


PESTO: (Always keep this on-hand for sandwiches, last-minute pasta, etc.)
About 1/8 cups toasted cashews (Toasting the nuts make it more flavorful. I do this by putting the cashews in the toaster for about 3 minutes. Let cool before making pesto.)
1 pack basil, about ½ cup (I buy my organic basil at Rustan’s Supermarket.)
2 tbsps. grated Quezo de Bola or Parmesan cheese
Extra-virgin olive oil



Directions:
Add olive oil to a pan and sauté the garlic until aromatic and light brown.
Add the shrimps and cook until it changes color to pink.
Add the stewed tomatoes and pesto. Season with salt and pepper.
Toss in the pasta. Add the cheese and combine one last time to melt the cheese.
Serve.

For the Pesto:
Pound the basil while in the pack. (This releases the flavor of the basil. I learned this tip from America’s Test Kitchen. You can use a rolling pin or a small can.)
Process basil, cheese and nuts in a food processor. Add oil to moisten.

Prawn Pomodorro

I just love pasta.  Here's my recipe for pomodorro- this one's light yet flavorful.  The sauteed prawns are optional.

Ingredients:
Cooked pasta (I prefer Angel Hair)
Extra-virgin olive oil
Minced garlic, about 1 tablespoon, depending on the quantity of prawns
Sliced garlic, the more the better
Shelled and deveined prawns (Please leave the tails intact for presentation)
Chopped fresh, ripe tomatoes
Sliced olives or mushrooms (optional)
Del Monte Spaghetti Sauce, Italian Style
Freshly grated parmesan cheese
Paprika (optional)
Salt and pepper

Procedure:
Season prawns with salt, pepper and paprika.  In a large pan, add olive oil and saute prawns in minced garlic until pink and tender.  Do not overcook.  Remove prawns from pan and set aside.
Using the same pan, add lots of olive oil and saute garlic until aromatic.  (It's important that you add a big amount of olive oil, about a half cup, because the pasta should not be dry.)  Do not cook until brown so as not to make it bitter.  Add chopped tomatoes and saute until half-cooked only.  Tomatoes should remain firm.  Add olives.
Add the cooked pasta; toss it so as to be completely coated by the olive oil.  Add about 1/4 cup Del Monte Spaghetti sauce for a bit of color.  If the pasta appears dry at this point, you may add more olive oil or spaghetti sauce.
Lastly, add parmesan cheese and toss again until the cheese melts and disappears.
Put pasta in a big bowl and garnish with cooked prawns.  Enjoy!

Tip:  Store left-over pasta in a sealed bowl.  It actually tastes better the following day when the garlic becomes more flavorful.