One can of tomatoes is enough, or 2, 15oz cans. Always add a small sprinkle of red pepper flakes when you saute the garlic. Turning the shrimp while cooking in garlic and red pepper flakes and olive oil, adding a little of the basil while doing so. Add remaining basil, I use a bit more than called for (love basil), add tomatoes and let flavors meld. 2 or 3 minutes, then add the chilled pasta and re add the shrimp, turn heat to low or off, if good and hot, and let the el' dente pasta soak up the sauce. It should not be too wet. Good Italian pasta sauce is nearly all taken in by the pasta. Serve with the parmesan cheese (Important to always grate your own fresh parmesan) it really does make a difference... a red wine of your choice for pairing. And it is a very very good dish.
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One can of tomatoes is enough, or 2, 15oz cans. Always add a small sprinkle of red pepper...