Total Time from Start to Finish: 40 minutes
- 4 tablespoons extra virgin olive oil
- 1 cup sweet yellow onion, sliced lengthwise approximately ⅛” thick
- 1 pound fresh tomatoes, peeled, seeded and ½” diced
- ¾ pound large shrimp (21 to 25 per pound)
- 2 sprigs fresh oregano
- 2 tablespoons. capers
- Freshly ground black pepper
- 1 pound spaghettini
- Put the 3 tablespoons of the olive oil and the onions in a 12-inch skillet over medium high heat and Sauté until the onions turn a rich golden color, about 10 minutes.
- Fill a pot for the pasta with about 6 quarts of water, cover, and place over high heat.
- Peel and cut the tomatoes. When the onions are ready, add the tomatoes, season with a little salt, and cook until most of the water the tomatoes give off has evaporated. The tomatoes should break down completely and turn into a sauce but should still remain a bit chunky. It may be necessary to raise the heat even more to achieve that but be careful not to burn them.
- Peel and devein the shrimp. Cut them into ½-inch pieces. Chop enough fresh oregano leaves to measure about 1 teaspoon. Add the oregano, capers and shrimp to the sauce and season with salt and pepper. Cook until the shrimp become pink in color, about 2 minutes, and remove from the heat.
- Add about 2 tablespoons salt to the boiling pasta water, put in the spaghettini, and stir until all the strands are submerged. Cook until al dente. When the pasta is done, drain well and toss with the sauce and the remaining tablespoon of olive oil. Serve at once
Also good with:
© 1993 Giuliano Hazan. All rights reserved.