Spaghetti with Shrimp and Olives
Ingredients
- Coarse salt and freshly ground pepper
- 1 pound spaghetti
- 2 slices bacon, coarsely chopped
- 2 tablespoons tomato paste
- 2 tablespoons packed fresh rosemary leaves
- 1 cup mixed olives
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 pint cherry tomatoes, halved
- 1 pound fresh or thawed frozen medium shrimp, peeled and deveined
- Grated Pecorino Romano, for serving (optional)
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