capellini with shrimp and creamy tomato sauce.

While I've been crazy about good food for as long as I've been eating, I just recently started to put an effort into cooking (maybe when I came to the sad realization that eating out for every single meal while living on my own in Toronto wasn't an option unless I was planning on camping in McDs.) I don't have a lot of time to cook, but I'm obviously not going to waste that precious time making crap to mindlessly shovel in my mouth in front of the t.v.


Enter this pasta recipe that my boyfriend and I discovered while browsing the ten-minute-mains on gourmet.com (thank god for ten-minute-mains good enough for gourmet to put its name behind!)


Over time we've tweaked it perfectly to our liking by tripling the garlic (it was a little bland for me with the dose the original recipe calls for, just don't sit too close to me) and using canned, fire-roasted tomatoes for a bit more of a complex flavor. 


Recently, I jazzed it up a bit for my parents with fresh basil and shaved parmesan for a simple al fresco meal. My dad, who's currently attempting a "diet" and initially requested a miniscule portion could be seen scraping the empty pan it was cooked in with a spoon and proclaiming that had he been served the exact same dish at the Union Square Cafe in New York, he would be thrilled silly.


For those who don't know my father and his love for that restaurant, this is a huge compliment. Make this!