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The Important Stuff and Penne with Shrimp and Tomatoes
I've been busy doing some very important stuff. Chatting with Grandlittle #1  Baking with Grandlittle#2  Whole Wheat Penne with Shrimp and Fresh Tomatoes (serves 4)  1/2 box whole wheat penne 1 pound large shrimp, peeled, deveined and dried on paper towels 2 cloves garlic, minced 1/3 cup white wine (or chicken or vegetable broth) 2 tablespoons tomato paste 10 black olives, sliced 1 tablespoon capers, rinsed 2 teaspoons thyme, minced 2 teaspoons parsley, minced 1 tablespoon plus 1/2 tablespoon extra virgin olive oil, divided 4 medium roma tomatoes, deseeded, then rough chopped Put a large pot of salted water on to boil. Cook pasta according to package directions to the al dente stage. While the pasta is cooking, heat 1 tablespoon olive oil in large saute pan and add shrimp.  Saute over medium heat until curled and pink on one side, about 2 minutes, turn and continue to cook until almost cooked through. Throw in the garlic, capers and black olives. Add the wine or broth and stir in the tomato paste. Saute for about 2 minutes to combine flavors. Add the tomatoes and herbs and saute until just heated through, tossing all about. Drain the pasta, drizzle with the remaining olive oil, toss the shrimp/tomatoes over pasta and serve. Pass some shredded parmesan or romano cheese on the side. A Cook's Notes: Have you seen the tubes of tomato paste yet? So convenient. Just squeeze out the amount you need and store the tube in the fridge. An idea whose time has come!!  
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