Mario whips up this dish using the ingredients in a mysterious grab bag.
things you'll need.
1 pound Vermicelli Pasta
1 Onion (sliced thinly)
Salt and Pepper
1 28-ounce can Diced Tomatoes
1/2 15.5-ounce can Olives (drained)
1/2 15.5-ounce can Artichokes (drained)
1/4 pound Shrimp (shelled; heads and tails off)
1/3 cup Fennel Fronds (chopped)
Liquid Measuring Cup
Measuring Cup (set)
step by step directions. We've Made Cooking As Easy As 1-2-3!print recipe
ingredients 1 pound Vermicelli Pasta
instructions Bring a large pot of water up to a boil and season generously with salt and pepper. Drop the vermicelli and cook one minute less than the package instructions.
ingredients Olive Oil 1 Onion (sliced thinly) Salt and Pepper
instructions Place a large saute pan over medium-high heat and add 3 tablespoons of olive oil. Add the onion and season with salt and pepper. Toss to coat the onion in oil and cook just until softened, about 2 minutes.
ingredients 1 28-ounce can Diced Tomatoes 1/2 15.5-ounce can Olives (drained) 1/2 15.5-ounce can Artichokes (drained) Chili Flakes
instructions Add the can of tomatos, the olives and artichokes. Season with a pinch of chili flake.
ingredients 1/4 pound Shrimp (shelled; heads and tails off) 1/3 cup Fennel Fronds (chopped)
instructions Once the sauce has reduced, about 4 minutes, add the shrimp and fennel fronds. Let cook for one minute or until shrimp is cooked through.
instructions Drain the pasta and add it to the saute pan. Toss to coat and continue cooking one minute longer. Drizzle with olive oil and adjust seasoning. Plate and serve.