Pantry Penne (Shrimp and Olive Pasta) | RICARDO

Ingredients

• 3 ½ cups (340 g) penne
• 2 onions, thinly sliced
• 2 cloves garlic, chopped
• 2 tbsp (30 ml) olive oil
• 1 tsp (5 ml) harissa paste
• 1 can (28 oz/796 ml) diced tomatoes
• ¼ cup (50 g) pitted black olives, coarsely chopped
• 1 lb (454 g) peeled medium deveined shrimp, thawed
• Salt and pepper