September, I hardly knew you. Where have you gone? But no worries, I'll be fine without you. In fact, I've already moved on, to something orangier and redder. Something that offers the promise of... candy corn! Yes, it's my old/new love: October. My skin just fits better in October, the world feels right. It's without a doubt my favorite time of the year. (Geez, August, don't get bent out of shape. I love you, too, it's just that October smells so nice...)
I've planted some arugula in the garden, and am pulling my cardigans out of boxes. Life doesn't get much better. Sure, the country's collective net worth is $.98, but thoughts of October's intoxicating blend of pumpkins and apples make me forget my worries.
Pasta with Spicy Garlic Shrimp
1/2 lb pasta
2 TB olive oil
5-7 cloves garlic, finely chopped
1/2 onion, finely chopped or grated
1 lb shrimp, shelled and deveined
3 TB tomato paste
1/2 c pureed tomatoes
1 tsp (or more) red pepper flakes
salt and pepper to taste
handful of parsley, roughly chopped
fresh lemon juice
Cook pasta according to directions, in salted water.
Meanwhile, add olive oil to a skillet that has been heated over medium-low heat. Add onion and garlic and saute until soft, about 10 minutes. Using a slotted spoon, remove onions and garlic to a bowl, leaving oil in skillet.
Turn skillet to medium-high, and add shrimp. Cook for about 1 minute per side, or until just pink. Turn heat off, and add onions, garlic, tomato paste, tomato puree, and red pepper flakes to skillet. Stir to combine.
Using tongs, remove pasta from pasta water, and put in skillet. Some pasta water is necessary to achieve desired consistency, so there is no need to drain pasta. Reserve 1/2 c pasta water before emptying pasta pot.
Combine pasta with shrimp mixture using tongs. Add more red pepper flakes if desired. Season with salt and pepper to taste. Add more pasta water if desired to achieve a thinner sauce. Immediately prior to serving, mix in parsley. Top each plate with a dash of lemon juice. Serves 4.