1/4 cup Filippo Berio Extra Virgin Olive Oil
1 medium onion, thinly sliced
1 1/2 teaspoons hot red pepper flakes
1 large clove garlic, minced
2 cups fresh tomatoes, chopped, or a 16-ounce can of cherry tomatoes
10 whole basil leaves
1 tablespoon sugar
1/2 cup red wine
Sea salt to taste
8 ounces fettucine
1 pound medium shrimp, peeled and de-veined
12 whole fresh cherry tomatoes, halved
Heat the olive oil in a one-quart soup pot; stir in the onion and cook until the onion softens. Stir in the garlic and the red pepper flakes. Stir in the canned cherry tomatoes, half the basil leaves, sugar and red wine. Cover and simmer the sauce for 30 minutes. Stir in the salt and keep the sauce warm while the fettucine is cooking.
Cook the fettucine in 8 cups of salted boiling water until al dente. Drain and transfer the pasta back to the pot; pour the sauce over the pasta, then add the shrimp, the rest of the basil leaves, the halved cherry tomatoes. Cook for 3 to 5 minutes or until the shrimp are cooked.
Transfer the pasta to a platter. Serve hot.
This recipe is featured on show 1807, Glorious Shrimp – Gamberi Gloriosi.
Want More Recipes? See My Latest Book:
Mary Ann returns to her family's humble beginnings to bring us a treasure trove of more than 200 time-honored recipes.
Buy it now from Amazon for just $24.00
A Testimonial From Mario Batali:
This collection epitomizes the tradition and love that goes into all of Mary Ann Esposito's cooking. Like her award-winning TV series, this book will live on for years with all of those who cook her delicious recipes. My kids love everything Mary Ann cooks!"