| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Shellfish, Pasta | 6 | Servings | |
INGREDIENTS
| 1 | tb | Olive oil |
| 1/2 | c | Onion |
| 1/2 | c | Green pepper |
| 1 | tb | Finely chopped garlic |
| 14 | oz | Chopped whole tomatoes, undrained |
| 8 | oz | Tomato sauce |
| 1/4 | c | Dry white wine |
| 1 | ts | Dried basil |
| 3/4 | ts | Crushed dried red pepper |
| 1/2 | ts | Salt |
| 8 | oz | Gemelli pasta, uncooked |
| 3/4 | lb | Fresh shrimp, cleaned* |
INSTRUCTIONS
In large skillet over medium heat, heat oil; add onion, green pepper and garlic. Cook 3 minutes, stirring occasionally. Add tomatoes with juice, tomatoe sauce, wine, basil, red pepper, and salt. Heat to boiling; reduce heat. Simmer 20 minutes, stirring occasionally. Meanwhile, cook pasta according to package directions; drain. Add shrimp to sauce mixture; cook 5 minutes or until meat is no longer opaque. Spoon sauce over hot pasta. *Or substitute bay scallops or crabmeat Prep Time: 20 min. Start to Finish: 40 min. ~------------------------------------- Developed and Tested by the Ronzoni Kitchens ~------------------------------------- Posted to MM-Recipes Digest by "Paula M. Veltre" <[email protected]> on Nov 01, 1998
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