Squid ink pasta

Don't you just love the way the redness of the tomatoes contrasts with the dark, inky strands of pasta? A sprinkling of green from the parsley and basil provides just the right accent. So simple, yet so stunning.

Squid Ink Pasta with Shrimp and Tomatoes

1 package of squid ink pasta, cooked as directed

1/2 c olive oil, preferably extra virgin

2 heaping tsp. chopped garlic

3-4 slices of bacon or pancetta, chopped

1/2 tsp. chili flakes

400 g peeled shrimp

16-20 pcs. grape or cherry tomatoes, sliced in half

handful of parsley or basil or a combination of both, chopped

salt and pepper to taste

In a large pan, heat olive oil and saute pancetta (or bacon) until almost brown. Add in garlic and chili flakes. Saute until garlic is very slightly brown. Put in shrimp and tomatoes. Season with salt and pepper. Cook until shrimp is opaque and tomatoes are slightly wilted but not mushy. Turn off flame. Add chopped parsley and/or basil.

Put drained pasta into pan. Toss with the "sauce" until well-blended.

Ooohh, I think I will submit this for Presto Pasta Nights...