re: Anyone Have A Good, Simple Garlic & Olive Oil Pasta Sauce recipe?

Pasta Rosa Maximo's

The inspiration of a young lady named Rosa, who enjoyed the mixture of Italian sun-dried tomatoes and arugula, this zesty pasta dish has become one of Maximo's signature items. Pasta Rosa could be described as a Creole-Italian sauce using traditional methods and innovative ingredients.

1/2 cup extra-virgin olive oil
1 to 1 1/2 tsp cayenne pepper
8 Tbs chopped garlic
8 oz medium shrimp, peeled
8 oz Arugula leaves (I sub fresh spinach sometimes)
1/2 cup Sun Dried Tomatoes, softened and julienned
1/2 tsp salt
1/2 cup grated Romano cheese
1 lb Tortellini, precooked

1. Heat oil, add cayenne pepper; the oil will turn a bright orange. Adjust to spicy or mild. Add garlic, sauté until lightly brown. Add shrimp, sun-dried tomatoes, arugula and salt. Sauté until shrimp is done and the arugula is wilted.

2. Toss in pasta and Romano cheese. Garnish with fresh parsley. Extra Romano on the side.

Servings: 4
Source: Maximo's Italian Grill