Shrimp and Tomato Pasta

I have been craving pasta lately. I could eat it every day. Since we always have shrimp in the freezer, this recipe has become a standard which the kids also love. We'll be having it this week! This recipe serves 4 as a main course and is inspired by Marcella Hazan who would make the sauce and serve it with crusty bread rather than pasta. Perhaps give that a try.

Pasta with Shrimp and Tomatoes

1 tbsp EVOO
1 onion, chopped
2-4 cloves garlic, minced
dried chili flakes to taste
3 tbsp chopped parsley
1 lg tin Italian plum tomatoes, cut up, with juice
1 and a half to 2 pounds frozen shrimp, uncooked, peeled and deveined and halved lengthwise
12 oz dried pasta

Put oil and onion into a saute pan, heat to medium and cook until onion is translucent. Add garlic and dried chili. When garlic is pale gold, add parsley, stir once or twice and add tomatoes with their juice. Stir well and simmer, uncovered, for about 20 minutes. Add the shrimp to the simmering sauce, stir to coat, cover pan and cook 2-3 minutes until shrimp is cooked through.

While sauce is cooking, cook pasta.

Toss together pasta and sauce and enjoy!