Spicy pasta with tomato and shrimp

For the sauce

• 1 tbsp. canola oil
• 1 garlic clove, chopped
• 1/4 onion, finely chopped
• 3 cups cherry tomatoes, halved
• 1 tbsp. tomato paste
• 2 dried árbol chilies, finely chopped
• A pinch of salt, ground dried oregano, and ground cayenne pepper
• 1/4 cup hot water
• 1/4 cup basil leaves, washed, disinfected, and chopped

For the pasta

• 2 L water
• 1/2 tsp. salt
• 200 g Tornillo La Moderna® pasta
• 2 tbsp. olive oil
• 1 garlic clove, finely chopped
• 1 tbsp. ginger, finely chopped
• 16 large shrimp, cleaned
• 4 tbsp. grated Parmesan cheese

For the sauce

1. Heat the oil in a skillet and sauté the garlic and onion until they start to change color.
2. Add the cherry tomatoes and cook over high heat until softened; stir constantly to prevent sticking.
3. Stir in the tomato paste, chilies, salt, oregano, pepper, and water.
4. Cook for a couple of minutes or until the water has reduced.
5. Remove from heat and stir in the basil leaves.
6. Set aside.

For the pasta

1. In a large pot, boil the water with the salt.
2. Immediately add the Tornillo La Moderna® pasta and cook until one minute before the time indicated on the package.
3. Drain and set aside.
4. Heat the oil in a skillet, add the garlic and ginger; stir constantly until softened.
5. Add the shrimp and cook until they turn a bright orange color and are firm.
6. Add the pasta to the skillet with the sauce and heat for two minutes.
7. Serve immediately and enjoy with Parmesan cheese.