You can prepare the ingredients that need chopping while making the salad since you will already be in a slice 'n' dice kind of mood. Store covered in the fridge, removing them about an hour before cooking time so they can descend back to room temperature


  • 1 1/2 cups fusilli pasta
  • 2 tablespoons olive oil
  • 1/2 medium onion, diced
  • 1/4 cup pine nuts, crushed
  • 1/4 cup capers
  • 1/2 cup fennel, tops removed and diced; (Sometimes this is called "anise." Ask the produce guy)
  • 1/4 cup red peppers
  • 1 cup of shrimp, precooked and preshelled
  • 2 tablespoons Italian parsley, minced
  • 2 tablespoons minced fennel tops

    1. Put a large saucepan two-thirds full of lightly salted water on high. When boiling, add pasta. Turn down to medium (so the water is still lightly boiling).

    2. When the pasta is in the pot, turn your attention to the frying pan. Heat olive oil in frying pan. Add onions.

    3. Add pine nuts and cook until a toasty brown color.

    4. Add capers, fennel and red peppers. Cook until these three ingredients are slightly soft.

    5. Add shrimp and cook until lightly toasted.

    6. Remove from heat.

    7. If you've timed everything right, the pasta should be ready by now. If not, keep you sauce on low until pasta is cooked. Drain pasta thoroughly and return it to saucepan.

    8. Add sauce and toss as you would a salad.

    9. Serve onto individual plates and sprinkle a pinch each of parsley and fennel tops over the pasta.

    SoYouWanna know more? Check out our full-length article SYW cook a romantic dinner?