Pasta with Grilled Shrimp, Tomatoes, and Basil

1 lb. spaghetti, fettuccine, or linguine, cooked “al dente”, drained
4 T. olive oil
4 cloves garlic, thinly sliced
2 T. capers
½ tsp. red pepper flakes
¼ lb. pitted Kalamata olives, coarsely chopped
2 lbs. (about 12) Roma tomatoes
1 tsp. Kosher salt
1 lb. peeled, deveined and grilled shrimp
¼ cup chopped fresh basil
1 cup Ricotta cheese

In a large skillet (large enough to hold the pasta), heat oil and sauté the garlic on low heat for 1 minute. Add the capers, red pepper flakes, pitted olives and cook another minute. Stir in tomatoes, and salt. Cover; simmer on low for 5-10 minutes. Stir in the shrimp, basil and cooked pasta. Toss and cook on low heat until heated through. Place in large serving bowl, top with dollops of ricotta cheese and serve at once. Serves 4-6.

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