1 bag fresh frozen cavatelli pasta
3 large ripe tomatoes, 1 can crushed tomatos
Fresh Baby Spinach, 1 medium bag
1 bag frozen uncooked shrimp
olive oil
white wine vinegar
salt & pepper
fresh cilantro
fresh basil
dried oregano
several cloves garlic
corn starch
thaw shrimp by running
cold water over them in a large pot, remove tails if they have any
boil pasta with olive oil and salt, drain, set aside
cut the tomatoes in 1/2 inch chunks, cook in olive oil with garlic and salt on medium heat, after they have been cooked down (8-10 minutes) add the canned tomatoes and reduce to a simmer, add 1 and 1/2 teaspoons cornstarch into a bit of warm water, add to tomatoes, cook until tomatoes and reduced and slightly thickened. Bring heat back to medium, add white wine vinegar, and pepper to taste, add spinach and wilt, mix with tomatoes add shrimp to top of pan, add the herbs, cover and serve when shrimp is down (it will be pink and lose some of its orignal size)
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