How To Make Pasta with Fresh Tomato Sauce, Shrimp, & Capers - Best Recipe | Charleston Magazine
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Cooking tools:
- Grater
- Colander
- Shrimp deveiner
- Chef's knife
- Cutting board
- Pot
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Stove
- Serving bowl
Ingredients
- 5 lbs. ‘Cherokee Purple’ tomatoes, halved
- 1 lb. campanelle pasta
- 3 Tbs. olive oil
- 2 garlic cloves, thinly sliced
- 1/4 cup drained capers
- Kosher salt
- freshly ground black pepper
- 1 lb. large local shrimp, peeled and deveined
- 3 Tbs. chopped flat-leaf parsley
- 2 Tbs. thinly sliced fresh basil
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