Bucatini Pasta with Shrimp

1/2 lb. Bucatini pasta (available at Olio)

4 tbsp. extra-virgin olive oil, divided (choose any of Olio’s varietal EVOO)

Pinch red pepper flakes

2 cloves garlic, chopped

1/2 lb. (about 12) large shrimp, peeled and deveined

1 cup tomato sauce

1/2 tsp. kosher salt

2 tbsp. freshly grated Parmesan cheese

1 tbsp. fresh basil

In a pot of boiling salted water, cook pasta according to package directions. In a large saute pan, heat 2 tbsp. olive oil, red pepper flakes and garlic over medium heat, about 1 minute, until fragrant. Add the shrimp and cook for about 2 minutes, tossing once or twice. Add the tomato sauce and cook until heated through, another 2 or 3 minutes. Drain and add pasta to the saute pan; toss to coat. Drizzle with remaining olive oil and sprinkle with salt, Parmesan cheese and basil.

Serves 2