Unlike Peter, I don't have patience, especially in the winter, for roasting my own tomatoes. I'm cold and I wanna eat warm foods as quickly as possible. So, I opted for "fire roasted" canned diced tomatoes - whether or not those char marks are real or artificial (god, I hope not), they tasted plenty good with some extra salt and garlic mixed in. Also, there was a lot of juice in the tomatoes, so I let them cook down some with about half a cup of white wine for extra flavor. Lastly, I got some great sheep's milk feta - sooo much better than other fetas - at whole foods and mixed some cut up chunks in. Oh also, I cut the olives cause I hate olives (gasp!). Seriously, try this, its easy, the shrimp get cooked perfectly and its healthy!
My take on Greco Linguine
4 cloves of garlic, sliced
1 16 oz can of diced tomatoes
1/2 cup white wine
splash of balsamic vinegar
1 large green zucchini, halved & cut into semi-circle pieces
24 medium-sized shrimp, peeled and deveined
1/4 cup of crumbled feta
1 cup of chopped fresh parsley
1lb. of linguine or other spaghetti-esqu pasta (I prefer thin spaghetti)
some pasta water - I used a ladel-full
Cook up the pasta in well salted water according to instructions - make sure its al dente.
In the meantime, add some olive oil (about 2 tbs) and the garlic in a skillet, letting it cook for a minute on med heat. Before the garlic starts to brown, add the tomatoes and the white wine and cook until it reduces. Then add the splash of balsamic, zucchini and shrimp, and turn off the stove, leaving it on the heat if possible. Add the cooked pasta and some pasta water to the skillet, letting the heat from the pasta finish cooking the shrimp. Add in the parsley and crumbled feta and toss. Voila! Yum, yum yum, I can't wait to make this again. Thanks Peter!