8 ounces penne
1/2 pound medium shrimp (about 13 to 15), peeled and deveined, tails removed
Freshly ground black pepper
2 Tablespoons olive oil
1 garlic clove, thinly sliced
1/2 medium onion, thinly sliced
1/2 medium head fennel, quartered, cored and thinly sliced
1/4 cup white wine
1 15 ounce can crushed tomatoes
1/4 cup roughly chopped pitted green olives
1/4 cup (about 1 1/2 ounces) feta, crumbled
2 Tablespoons fresh oregano
Cook penne according to package directions, reserving 1 cup pasta water; drain. Meanwhile, pat shrimp dry and season with salt and pepper to taste. Heat 1 Tablespoon oil in a large skillet over medium-high heat. Add shrimp and cook until pink in the middle, about 3 minutes. Transfer shrimp to a plate and set aside.
Return skillet to stove and heat remaining oil over medium heat. Add garlic, onion and fennel; season with salt and pepper to taste; and cook until golden brown, about 5 minutes. Stir in wine, scraping the bottom of skillet. Stir in tomatoes and simmer 5 minutes. Stir in olives, shrimp and penne, adding reserved pasta water as needed to loosen sauce. Sprinkle with feta and oregano.
MF&L Staff at Maine Food & Lifestyle magazine.