1 lb. linguine pasta, cooked "al dente"
3 T. olive oil
½ cup chopped onions
2 cloves garlic, slivered
pinch red pepper flakes
28 oz. can Italian tomatoes with puree rinsed out with 1-cup water
1 T. dried basil
1 T. dried oregano
1 tsp. salt
1 lb. raw shrimp (21-26 per lb.)
Cook pasta, set aside.
Heat oil in saucepan, add onions. Cook for 2 minutes. Add garlic and red pepper flakes. Cook another minute. Add tomatoes and water, herbs and salt. Simmer for 30 minutes, covered. Add shrimp. Cook 2 minutes until pink. Toss pasta with sauce and shrimp. Place in serving platter and sprinkle with chopped parsley. Serves 4-6.
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