INGREDIENTS
2 TBSP. olive oil
1 TBSP. minced garlic
4 cups fresh tomatoes, chopped
1/2 cup basil leaves, chopped
1 tsp. minced fresh oregano or marjoram
or 1/4 tsp. dried
1/2 tsp. black pepper
Salt to taste
1 lb. spaghetti
1 1/2 lbs. medium to large shrimp, peeled
DIRECTIONS
Start the water for the pasta.
In a large skillet, heat the oil over medium-low.
Add the garlic, cook, stirring occasionally until golden.
Add the tomatoes; raise the heat to medium-high; let bubble for 10 minutes.
Add half the basil, the oregano, pepper and salt.
Stir and taste for seasoning.
Reduce the heat to medium and let simmer while you cook the pasta.
Just before the pasta is done, add the shrimp to the sauce; cook until the shrimp are firm and pink, about 5 minutes.
Remove 3 or 4 shrimp from the sauce and set aside.
Drain the pasta, toss with the sauce and top with the remaining basil and the reserved shrimp.
Serve immediately.
Serves 4.
