A Quick Dinner for Summer

Last summer we decided to experiment with having lunch be our main family meal. Because my husband is a professor, it is possible to work around his teaching schedule so he can come home in the middle of the day to enjoy lunch with us. Then, in the evening we have a light, casual meal of leftovers or a salad of some sort with some bread and nuts. I really enjoy this schedule, as it allows me to cook when the house is still cool and have one of my main responsibilities done early in the day. Also, there seems to be less distractions, allowing us to be all together almost every day. The rest of the family also liked the idea so we decided to do it again this summer. If you have the flexibility to do this in your family, I highly recommend it. I would love to incorporate the traditional siesta as well, but haven't managed to convince the rest of the family (or country) to adopt this tradition. Maybe some day I will move to Spain...

Although my family enjoys this meal year round, it is especially appreciated during the summer when the house feels hot and the last thing I want to do is stand over the stove for a long time. (Notice that it feeds a whole family with only half a pound of meat.) So, here is a dinner that is quick and easy for the coming summer days:

Shrimp, Tomato, and Basil Pasta-This serves my family of 6 with a reasonable amount of leftovers. If your family doesn't like shrimp, I have also made it with 8 oz. of preservative-free turkey bacon.

Ingredients:

• 1/2 pound raw shrimp, peeled, deveined, tails removed
• Course salt and ground pepper
• 6 tsp extra virgin olive oil
• 4 cloves garlic, minced
• 28 oz. crushed tomatoes
• 2-3 fresh tomatoes, diced
• 1 lb whole grain angel hair pasta
• 2 cups lightly packed fresh basil leaves, torn or cut into small pieces

Directions:

1. Cut shrimp in half or thirds and season with salt and pepper (if you like a bit of spice, sprinkle on a dash of ground cayenne pepper).
2. While you make the sauce, bring water to a boil and cook pasta according to package directions. 
3. In a large wok or skillet, heat 4 tsp. oil over medium heat. Add shrimp and cook until it turns pink (about 3 minutes), turning occasionally. Transfer to a bowl.
4. To the same skillet, add remaining 2 tsp. oil and garlic. cook over medium heat until fragrant, about 30 seconds. Add canned crushed tomatoes and bring to a boil. Reduce heat; simmer, stirring occasionally, about 15 minutes. Remove from heat and stir in fresh diced tomatoes.
5. Add cooked pasta, shrimp, and basil to sauce. Season with salt and pepper. Toss and serve immediately.