Easy Meal Ideas: A penne for your thoughts

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Easy Meal Ideas From Janet's Kitchen  Penne with Fresh Tomato Sauce  and Shrimp Pick up Roma tomatoes and fresh basil, along with shrimp and cheese, at a market close to you for this fast pasta dish Penne with Fresh Tomato Sauce and Shrimp 3/4 pound penne pasta 11/2 pounds Roma tomatoes 1/2 pound mozzarella cheese 3/4 cup snipped fresh basil 7 tablespoons olive oil, divided 2 tablespoons red wine vinegar 1 teaspoon minced garlic 1 teaspoon kosher salt 1 teaspoon cracked black pepper 12 ounces medium raw, peeled shrimp 1 teaspoon dried Italian herbs Grated Parmesan cheese Cook penne in boiling water according to package directions, about 9 minutes. While pasta is cooking, cut tomatoes in half, remove seeds and chop into 1/2-inch dice. Place in a large bowl. Cut mozzarella into 1/2-inch dice and add to bowl. Add basil, 6 tablespoons of olive oil, vinegar, garlic, salt and pepper and toss to mix. Set aside. Place shrimp in a medium bowl. Toss with dried herbs. Place 1 tablespoon oil in a large nonstick skillet over medium heat. When oil is hot, add shrimp and saute, stirring constantly, for 3 minutes, until shrimp are pink and just cooked through. Remove from heat. Drain pasta and place in a large bowl with fresh tomato sauce. Toss to coat pasta with tomato sauce. (The warm pasta heats the sauce and melts the cheese slightly.) Add shrimp and toss again to mix. Sprinkle each portion with 1 tablespoon Parmesan cheese.		Tip of the day. Use a sturdy plastic knife to cut fudgey brownies. It will glide through the brownies easier than a chef’s or serrated knife.     Deal of the day. Got a deal? To have your deal featured in tampabay.com's Easy Meals newsletter, contact Maryann Balbo at mbalbo@tampabay.com or call 727-892-2237.       On Sale This Week. Got a deal? To have your deal featured in tampabay.com's Easy Meals newsletter, contact Maryann Balbo at mbalbo@tampabay.com or call 727-892-2237.   Janet Keeler , who cooks in a kitchen she hates for a job she loves, has been food editor of the Tampa Bay Times since 2000. The paper's Taste section has been honored three times in the past decade by the Association of Food Journalists. Janet is the author of "Cookielicious: 150 Fabulous Recipe to Bake & Share" (Seaside Publishing, 2010) and is an adjunct journalism instructor at the University of South Florida-St. Petersburg.

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