Pasta dishes are just always delicious!
Prepare pasta in salted water, pay attention to cooking time. In the meantime, cut the ingredients for the sauce. Only five to seven minutes before the pasta is ready put ingredients in a frying pan. First oil, then garlic (must remain white while steaming), vegetables, shrimp, a dash of white wine, and a ladle of pasta water. Drain pasta and add to skillet with liquid sauce. Turn until liquid is combined with pasta.
Parade tomato, olive and anchovy sauce:
Also sauté and deglaze with pasta water. Add pasta.
Melt ricotta cheese in one or two ladles of pasta water, add capers and thyme. Mix with pasta and warm slightly.
Important: do not make more (swell dried thyme first with a few tablespoons of hot water).
Sauté some carrots, garlic, onions, celery over low heat, bring canned tomatoes to a leisurely boil over low heat, salt and pepper to taste. Pour into hot rinsed screw top or canning jars jars. Keeps for several weeks in the refrigerator.
You can add peas and canned tuna or possibly sautéed meat, mushrooms or possibly frutti di mare. Also here a shot of pasta water helps to achieve the right smoothness for the pasta dish in the frying pan or possibly the saucepan.