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3 tablespoons olive oil, plus more to finish
- 2 garlic cloves, smashed and peeled
2 (14-ounce) cans baby plum tomatoes, such as Corbara
- 1 teaspoon kosher salt, plus more for the water
- 2 whole sprigs basil, plus 2 tablespoons, chopped
1/2 teaspoon Calabrian chili paste
1 pound paccheri pasta
- 1 pound medium shrimp, peeled, deveined and tails removed
- 2 cups baby arugula
- 1/2 cup freshly grated Parmigiano Reggiano cheese
- Heat a large skillet over medium-high heat. Add the oil to the hot pan and heat another 30 seconds. Add the garlic and cook, stirring often, until fragrant and lightly browned, about 1 minute. Carefully add the tomatoes to the pan along with the salt and bring to a simmer breaking apart the tomatoes with the back of a spoon or a fork. Rinse each can with 1 tablespoon water and add to the sauce. Reduce the heat to medium-low to maintain a gentle simmer. Nestle the basil sprigs in the sauce and stir in the chili paste. Simmer the sauce until infused with the basil and slightly reduced, about 15 minutes. Remove and discard the basil.
- Meanwhile, bring a large pot of water to a boil over high heat. Season generously with salt. Cook the pasta until almost al dente about 1 minute less than package directions, around 10 minutes. Add 1/4 cup pasta water to the sauce and return to a simmer. Add the shrimp and toss to coat. Using a pasta spider, remove the pasta directly from the pasta water to the pan. Toss well to coat the pasta in the sauce adding pasta water as needed to maintain a light tomato sauce, up to 1/2 cup more. Simmer until the pasta is al dente and the shrimp is just cooked through, about 3 minutes. Spoon the pasta into a serving bowl and sprinkle with the reserved 2 tablespoons chopped basil, the baby arugula, pecorino cheese and a drizzle of olive oil.