Ingredients
1 tablespoon olive oil
3 ½ cloves garlic, minced
1 medium onion, chopped
15 ounce can tomato puree
6 ounce can tomato paste
2 tablespoons red wine
½ cup water
1 ½ teaspoons crushed red pepper flakes
2 teaspoons drained capers
2 tablespoons minced fresh basil leaves
1 teaspoon minced fresh oregano leaves
1 ½ lb medium shrimp, peeled and deveined
1 cup cooked pasta
Preparation
In a heavy skillet, heat olive oil over medium heat. Add the garlic and onion and sauté 5 minutes. Add the tomato puree, tomato paste, red wine and water. Bring to a boil. Add the crushed red pepperflakes, capers and basil. Lower the heat and simmer 15 minutes. Add the shrimp and cook over low heat 7 to 10 minutes, or until the shrimp are pink and cooked through. Serve over hot cooked pasta.
