Ingredients
16 ounces angel hair pasta
6 1/2 ounces sun-dried tomatoes, drained
6 ounces kalamata olives, pitted
4 ounces pine nuts, roasted
Fresh basil, chiffonade or chopped
1/8 cup olive oil
1 pound shrimp
3 cloves garlic, cut in large pieces
1 tsp dried basil
Olive oil for marinade
Preparation
Marinade shrimp in olive oil, garlic and dried basil for 2 or more hours. Prepare pasta according to package directions. Heat 1/8 cup olive oil in large saute pan, low heat. Add sun-dried tomatoes and olives. Saute until bubbly, about 4 minutes.Add half of chopped fresh basil to tomato and olive mixture. Meanwhile, grill shrimp. Drain pasta and turn into serving bowl. Pour the tomato and olive mixture over the pasta. Add pine nuts. Add remainder of fresh basil. Toss. Place grilled shrimp on top. Drizzle over more extra virgin olive oil, to taste.
