Peel and slice the red onion thinly.

Mince the garlic clove.

If your shrimps are not peeled, make sure to peel and devein them.

In a large pan, heat the olive oil over medium heat. Add the sliced red onion and cook until softened and translucent, about 5 minutes.

Add the shrimps, butter, and minced garlic to the pan. Cook for 2-3 minutes, stirring occasionally, until the shrimps turn pink.

Stir in the pre cut olives and capers. Cook for another minute.

Pour in the tomato passata. Season with salt, black pepper, and the fresh thyme. Stir well to combine.

Reduce the heat to low and let the sauce simmer gently while you cook the pasta.

Bring a large pot of generously salted water to a rolling boil. Add the paccheri pasta and cook according to package instructions until al dente.

Once the pasta is ready, drain it.

Add the drained paccheri directly into the pan with the simmering tomato sauce.

Mix well to ensure the pasta is fully coated with the delicious sauce. Cook and mix for another minute or two over low heat.

Serve immediately and enjoy your simple yet incredibly tasty Paccheri with Shrimps and Tomato Sauce!