Ingredients:

  • 3/4 lb (340g) Bucatini
  • 2 tbsp (30ml) Extra virgin olive oil
  • 2 cloves Garlic, minced
  • 2 pints (approx. 900g) Red and/or yellow cherry tomatoes, halved
  • 3/4 lb (340g) Large shrimp, peeled and deveined
  • Pinch of Crushed red pepper flakes
  • 6 oz (170g) Aged feta cheese, broken into pieces
  • 1 bunch Fresh basil, thinly sliced (about 1 cup, packed)
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Bring a large pot of salted water to a boil. Add bucatini and cook until al dente. Reserve 1/3 cup pasta water, then drain.
  2. Heat olive oil in a skillet over medium-high heat. Add garlic and cook until fragrant. Add tomatoes and cook until softened. If needed, add 1 tbsp water and 1/2 tsp red wine vinegar.
  3. Add shrimp and red pepper flakes to the skillet. Cook until shrimp are pink and cooked through.
  4. Add cooked bucatini and reserved pasta water to the skillet. Toss until pasta is coated.
  5. Remove from heat. Stir in feta cheese and basil. Season with salt and pepper to taste. Add olive oil if desired.
  6. Divide the pasta among 4 bowls. Serve warm, drizzled with olive oil and garnished with feta.