Linguine & Shrimp

Rich and fruity kalamata olives are imported from Greece. They're an invaluable flavor booster in this simple pasta dish. Takes Under 30 minutes and makes 4 servings. Original recipe is from the Healthy living kitchens which has been modified for the Indian tongue.

Ingredients
1/3 cup sliced sun-dried tomatoes
1 1/2 cups boiling water
8 ounces linguine or spaghetti, preferably whole-grain
1/2 teaspoon olive oil
2 cloves garlic, crushed
1 Full block of Hard tofu - roasted with minced garlic in Olive oil (14 oz medium shrimp, peeled and deveined (original recipe)
1 teaspoon dried oregano or basil
1 1/2 cups chopped fresh spinach
1/2 cup sour raw mango (or 3 tablespoons chopped pitted kalamata olives)
1 tablespoon drained capers, optional


Preparation

1. Combine tomato bits and boiling water in a small bowl; let stand for 10 to 15 minutes. Drain tomatoes in a sieve over a bowl and reserve 1/2 cup of the liquid.
2. Cook penne in a large pan of boiling water. Drain and keep warm.
3. Heat olive oil in a large nonstick skillet over medium-high heat. Add garlic and sauté for 1 minute. Add Tofu/shrimp and basil/oregano, and sauté for 2 minutes. If you are making this recipe with shrimp, pour it in the reserved tomato liquid. Boil for 1 to 2 minutes or until the shrimp are opaque.

Remove from the heat and stir in spinach, olives and capers, if using, and the plumped tomato bits.
4. Toss with the drained pasta in a large shallow serving bowl.