Ingredients:
- 1 pound Barilla Penne
- 1 pound Large Shrimp Peeled Deveined
- 1 teaspoon Kosher Salt
- 1 teaspoon Black Pepper Freshly Ground
- 1 teaspoon Red Chili Pepper Flakes
- 3 tablespoons Olive Oil
- 1 Medium Onion Finely Chopped
- 28 ounces Diced Tomatoes Canned Reserve Liquid
- 1 cup Dry White Wine
- 3 cloves Garlic Chopped
- 1/2 teaspoon Oregano Dried
- 1/4 cup Fresh Italian Parsley
- 1/4 cup Fresh Basil Chopped
Instructions:
- Bring a large pot of salted water to a boil over high heat
- toss the shrimp in a medium bowl with 1 teaspoon each salt, pepper, and red pepper flakes
- heat the oil over a medium-high flame in a large, heavy skillet
- Add the shrimp and sauté until just cooked through, about 2 minutes
- transfer the shrimp using a slotted spoon to a large plate and set aside
- add the onion to the same skillet and sauté until translucent, about 5 minutes
- add the tomatoes with their juices, wine, garlic, and oregano, and simmer until the sauce thickens, about 10 minutes
- Meanwhile, add the penne to the boiling salted water and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes
- Drain the pasta
- add the cooked penne to the sauce and stir to coat
- Add the shrimp and the accumulated juices to the sauce pan and stir to combine
- remove the pan from the heat and toss in the parsley and basil
- season with more salt to taste
- Spoon the mixture into shallow serving bowls and serve