Ingredients
8ozorzo pasta
3tbspextra virgin olive oil
3clovesgarlic,minced
1lbripe fresh tomatoes,(about 4 medium tomatoes, about 3 cups), chopped
1½cupsripe black olives,chopped
2tbspcapers,(including caper juice)
½tspsalt
½tspblack pepper
1lbraw shrimp,medium to large, peeled and deveined
1cupfresh baby arugula,chopped, (or ¼ chopped fresh parsley)
Preparation
Put a pot of salted water (1 tablespoon of salt for 2 quarts of water) on to boil.When the pasta water is at a rolling boil, add the orzo.
Once the water returns to a boil, the pasta should take about 8 to 10 minutes to cook to reach al dente (cooked but still a little firm to the bite). While the water is heating and the pasta is cooking, cook the tomatoes and shrimp in the next steps.
Heat 3 tablespoons oil in a large, wide sauté pan on medium heat. Add the garlic and cook until fragrant. Stir in the chopped tomatoes, increase the heat to medium high, and let cook for about 5 minutes.
Stir the capers and chopped olives in with the tomatoes. Add salt and pepper.
A few minutes before the orzo is ready, add the shrimp to the tomatoes and olives. Let the shrimp cook on one side for a couple minutes, then turn them over to cook for a minute or two on the other side.
Remove from heat as soon as the shrimp are almost cooked through.
When the pasta is al dente, drain it and stir it into the tomatoes and shrimp. Stir in the chopped arugula or parsley.
