Serves 4
4 tablespoons extra virgin olive oil
1 medium sweet onion, minced
2 garlic cloves, minced
2 tablespoons capers, roughly chopped
1 pound large shrimp, peeled
10 green olives, roughly chopped
10 black olives, roughly chopped
Kosher salt
Freshly ground black pepper
Pinch red pepper flakes
1 cup dry white wine
1 pound spaghetti
Sauce
2-3 tablespoons extra virgin olive oil
3 garlic cloves, minced
Pinch Kosher salt
Pinch sugar
1/2 teaspoon dried oregano
1 (28 ounce) can tomato sauce
Directions:
Add oil to a large frying pan on medium heat. When hot, add onion, garlic and capers, cook until lightly golden, about 7-9 minutes.
Add the shrimp and olives and cook for 2-3 minutes until the shrimp turns just pink.
Add the wine, salt, pepper, red pepper flakes, and cook on medium-high heat for 3-4 minutes until the wine has reduced. Remove the pan from the stove and set aside.
In another pan, place the oil and minced garlic and cook on medium-low until the garlic is barely golden. Add the tomato sauce, salt, sugar, and oregano and let cook about 10 minutes. Taste for seasoning, and adjust if needed.
Combine the tomato sauce in with he shrimp sauce and cook to warm about 5 minutes.
Meanwhile, boil the spaghetti in a large pan filled with water and add salt. Cook according to package directions or until al dente. Drain and transfer the pasta to the pan with the sauce and shrimp. Mix gently and serve immediately. Sprinkle with freshly chopped basil or Italian parsley.
An incredible simple summer dish that can be made with items right out of the pantry, with just enough spicy and sweet flavors!
