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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Tried & True dish and a favorite in old-style Italian restaurants.Only use FRESH Herbs. from Mark Bittman Ingredients:
2 tablespoons olive oil |
1 tablespoon garlic, minced |
4 cups tomatoes, canned, don't drain, chopped |
1/2 cup fresh basil leaf, chopped |
1 teaspoon oregano, fresh, minced |
1/2 teaspoon pepper, fresh ground |
salt, to taste |
1 lb linguine |
1 1/2 lbs shrimp, medium to large, peeled |
Directions:
1. Start the water for pasta. In a large skillet, heat oil over medium-low. Add garlic and cook, stirring occasionally, until golden.
2. Add tomatoes, raise heat to medium-high, and let bubble, stirring occasionally, for about 10 minutes.
3. Add half the basil, the oregano, pepper & salt. Stir and taste for seasonings.
4. Reduce heat to medium and simmer while you cook the pasta.
5. Just before pasta is done, add shrimp to the sauce; cook until shrimp are firm and pink, about five minutes.
6. Drain pasta,toss with the sauce and top with remaining basil. Serve immediateluy.
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