| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
Pasta, Seafood, Capers |
1 |
Servings |
INGREDIENTS
| 1/3 |
c |
Extra-virgin olive oil |
| 1 |
c |
Yellow onion; thinly sliced lengthwise |
| 1 |
lb |
Fresh; ripe plum tomatoes, peeled, seeded and cut into 1/2 in dice |
| 1/2 |
ts |
Chopped fresh oregano or 1/3 tsp dried |
| 1 1/2 |
tb |
Capers |
| 3/4 |
lb |
Fresh medium shrimp; peeled, deveined if necessary, and cut into 1/2 in pieces |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
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.
NOTES : For 1 lb spaghettini
Posted to KitMailbox Digest by J Pellegrino <gigimfg@ix.netcom.com> on May
26, 1998
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