Pasta with Shrimp and Tomatoes

Canned diced tomatoes and fresh cherry tomatoes make a richly flavoured sauce for pasta. Sweet shrimp and lots of fresh basil add brightness to this easy main dish.

1½ lb medium shrimp, peeled and deveined (tails removed)
coarse sea salt
black pepper, freshly cracked
6 tsp. extra-virgin olive oil
2 cloves garlic, minced
1 (14½ oz) can diced tomatoes, in juice
1 pt cherry or grape tomatoes, halved
½ lb linguine or other long pasta
1½ cups fresh basil leaves, torn into small pieces

Garnish:
basil leaves

Season shrimp with salt and pepper. In a large skillet, heat 4 tsp. oil over high. Add shrimp; cook until opaque throughout, turning occasionally, 3 minutes. Transfer to a bowl; set aside.

Make sauce: To the same skillet, add remaining 2 tsp. oil and garlic; cook over medium heat until fragrant, about 30 seconds. Add canned tomatoes and their juice, along with 2 cups water; bring to a boil. Reduce heat; simmer, stirring occasionally, until tomatoes have softened and are saucy, about 15 minutes. Remove sauce from heat; stir in cherry tomatoes.

Meanwhile, in a large pot of boiling salted water, cook pasta until al dente, about 7-8 minutes. Drain; return pasta to pot. Add tomato sauce, shrimp, and basil; season with salt and pepper, and toss.

Serve immediately, garnished with basil leaves, if desired.

Makes 4 servings.