Penne Pasta with Sautéed Shrimp and Cilantro Olive Oil in the Staub Wok
    Makes 4 Servings

The market: 16 large shrimp 1 diced Spanish onion 3 large ripe tomatoes ½ pound of dry penne pasta 4 oz sugar snap peas 1 tsp. tomato paste Juice from a lime 4 tsp. of olive oil 3 oz fresh cilantro Salt and pepper

Cook the sugar snap peas in boiling water, then refresh in ice water. Keep cold.

Chop half of the cilantro and infuse it with 3 tsp. of warm olive oil. Cool down at room temperature. Dice the tomatoes.

Cook the pasta in boiling water “al dente”, refresh in cold water and keep aside.

In the Staub Wok, heat one spoon of olive oil, then sauté the diced onion until light brown. Add the shrimp and cook together for 3 minutes, add the diced tomatoes, the sugar snap peas, and the left over chopped cilantro. Add the juice of a lime, tomato paste and the penne pasta. Cook like this until hot, season with salt and pepper. Bring wok to the table and serve with cilantro olive oil on the side.

Bon Appetit.