Recipe Archives->Pasta->Spaghettini 02

Spaghettini with Shrimp, Tomatoes, and Capers
                                                                                 
1 lb spaghettini
1/3 cup extra-virgin olive oil
1 cup yellow onion, thinly sliced lengthwise
1 lb fresh, ripe plum tomatoes, peeled, seeded and cut into 1/2 in dice
1/2 tsp chopped fresh oregano or 1/3 tsp dried
1 1/2 Tbsp capers
3/4 lb fresh medium shrimp, peeled, deveined, cut into 1/2 in" pieces
Salt and freshly ground black pepper

Put the olive oil and onion in a large skillet over a medium heat
and cook until the onion has turned golden brown at the edges. Raise
the heat to medium-high and add the tomatoes. Cook rapidly until
most of the liquid has evaporated but the tomatoes have not broken
down completely. You may need to raise the heat even more but be
careful not to burn them.

Meanwhile, bring 4 quarts of water to a boil in a large saucepan
or pot, add 1 tablespoon of salt, and drop in the pasta all at once,
stirring until the strands are submerged.

Add the oregano, capers and shrimp to the sauce in the skillet and
season with salt and black pepper. Cook until the shrimp turn pink,
about 2 minutes, then remove the skillet from the heat.  When the
pasta is cooked 'al dente', drain it and toss it with the sauce.
Serve at once.

Printable version: spaghettini02.txt.