I think you might have caught on by now that I LOVE pasta!  It is the ultimate comfort food.  And while it is true that I am on a serious diet I still have to have my pasta! Moderation is key here.

I also have quite a fondness for making sauces.  I attribute that to my grandma Joyce who always made a killer tomato sauce.  On Thanksgiving growing up we would always have her famous sauce.  To this day when I think of Thanksgiving I think of pasta, not turkey.  :)  I will be making my spin on her bolognese sauce this year and will post it.

While the bolognese will be served up in a few weeks, I wanted something lighter so I created this simple (5 ingredient) tomato and fennel sauce and served it with some shrimp and linguine.  It was quite heavenly.

Tomato & Fennel Shrimp with Pasta

INGREDIENTS
(For the Sauce)
1 can Italian tomatoes (this is very important), hand crushed
1 bulb fennel, sliced thinly
1 clove garlic
1 shallot
Salt & Pepper to taste
Red Pepper to taste
dash of sugar

Shrimp
Pasta of choice
Parmesan cheese

DIRECTIONS
Chop garlic and shallots and saute for a minute.
Add tomatoes and let simmer
Add salt, pepper and red pepper flakes
Once the fennel is soft add the linguine straight to the pan. (I know this sounds weird, but it works and really allows the sauce to seep into the pasta)
Add the shrimp at the last few minutes (once pasta is soft) and cook for a few minutes.
Serve with grated parm.

Other pasta (or spaghetti squash) recipes
Linguine with Clam Sauce
Spaghetti Squash with Sage & Ricotta
Eggplant Caponata
Carbonara
Shrimp Pomodoro