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Greek Capellini with Shrimp, Tomatoes, and Mint

This fresh but filling pasta is full of flavor, with or without the shrimp. The aromatic mint leaves are ideal, but an equal amount of cilantro or flat-leaf (Italian) parsley will work.

Greek Capellini with Shrimp, Tomatoes, and Mint
Excerpted from 5 Easy Steps to Healthy Cooking by Camilla V. Saulsbury © 2012 Robert Rose Inc. Reprinted with permission. All rights reserved.

8 ounces multigrain or whole wheat capellini
(angel hair) pasta
2 teaspoon extra-virgin olive oil
2 cloves garlic, minced
8 ounces medium shrimp, peeled and deveined
2 cups chopped tomatoes
1⁄4 cup pitted brine-cured black olives
(such as kalamata), chopped
2 Tablespoons drained capers
1⁄4 teaspoon fine sea salt
1⁄4 teaspoon freshly cracked black pepper
1⁄2 cup packed fresh mint leaves, thinly sliced
1⁄4 cup crumbled feta cheese

In a large pot of boiling salted water (see tip, at left), cook pasta according to package directions until al dente. Drain, reserving 1⁄3 cup pasta water.

In a large skillet, heat oil over medium-high heat. Add garlic and shrimp; cook, stirring, for 30 seconds. Add tomatoes, reduce heat and simmer, stirring occasionally, for 3 minutes or until thickened. Stir in pasta, olives, capers, salt, pepper and the reserved pasta water; simmer, stirring, for 1 minute. Serve sprinkled with mint and cheese.

Tip: Make sure to use fine sea salt in the water you use to cook the pasta. Conventional table salt contains chemicals and additives, whereas sea salt contains an abundance of naturally occurring trace minerals.

Serves 4.

MF&L Staff at Maine Food & Lifestyle magazine.

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