Instructions: Cook pasta in a large pot of boiling salted water until al dente. Drain, and return pasta to the pot with 1 tablespoon olive oil and 1 clove garlic put through a garlic press. Stir to combine. Keep warm.

In a large skillet, heat remaining 4 tablespoons olive oil until hot but not smoking. Add garlic matchsticks and cook until golden, stirring constantly. Add rosemary, and cook for 1 minute. Remove garlic and rosemary from the skillet; set aside. Add the onion, and cook, stirring, until golden Add the shrimp and jalapenos to the infused oil, and cook, stirring, until the shrimp are just done. Add peppers, basil, salt, and pepper, and cook until the peppers are cooked, yet still crisp.

Make a well in the center of the skillet, and add the tamari, Worcestershire sauce, sherry, and sugar. Stir to dissolve the sugar. Return the garlic and rosemary to the skillet. Add the olives, and cook until heated through, 1 to 2 minutes, stirring occasionally.

Serve the shrimp and peppers over the warm penne. Garnish with sprigs of basil. Serve immediately.

This recipe yields 4 servings.

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