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Giuliano Hazan
The Classic Pasta Cookbook
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Spaghettini with Shrimp, Tomatoes, and Capers
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Ingredients:
For 1 lb spaghettini
- 1/3 cup extra-virgin olive oil
- 1 cup yellow onion, thinly sliced lengthwise
- 1 lb fresh, ripe plum tomatos, peeled, seeded and cut into 1/2 in dice
- 1/2 tsp chopped fresh oregano or 1/3 tsp dried
- 1 1/2 Tbs capers
- 3/4 lb fresh medium shrimp, peeled, deveined if necessary, and cut into 1/2 in pieces
- salt and freshly ground black pepper
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Put the olive oil and onion in a large skillet over a medium heat and cook until the onion has turned golden brown at the edges. Raise the heat to medium-high and add the tomatoes. Cook rapidly until most of the liquid has evaporated but the tomatoes have not broken down completely. You may need to raise the heat even more but be careful not to burn them. Meanwhile, bring 4 quarts of water to a boil in a large saucepan or pot, add 1 tablespoon of salt, and drop in the pasta all at once, stirring until the strands are submerged. Add the oregano, capers and shrimp to the sauce in the skillet and season with salt and black pepper. Cook until the shrimp turn pink, about 2 minutes, then remove the skillet from the heat. When the pasta is cooked "al dente", drain it and toss it with the sauce. Serve at once.
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| Pasta choise: |
Also good with: spaghetti |
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Copyright © 1993 Dorling Kindersley Limited, London
Text copyright © 1993 Giuliano Hazan
Foreword © 1993 Marcella Hazan
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