Difficulty: Easy - for beginners
Serves: 4 Servings
8 ounces dried whole wheat or 50 percent whole wheat spaghetti
1 tablespoon olive oil
12 ounces medium shrimp, peeled and deveined
3 cloves garlic, minced
2 14 1/2ounce canno-salt-added whole tomatoes with juice, coarsely chopped
3 tablespoons tomato paste
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
1 tablespoon drained capers
1/4 teaspoon red pepper flakes
Chopped fresh basil (optional)
1. In a medium saucepan cook pasta according to package directions. Drain.
2. Meanwhile, in a large saucepan, heat the olive oil over medium heat. Add the shrimp and garlic and cook until the shrimp are opaque throughout, about 4 minutes. Transfer the shrimp mixture to a bowl and set aside.
3. Add the tomatoes, tomato paste, basil, oregano, capers, and red pepper flakes to the large pan. Bring to a simmer and cook 10 minutes, uncovered, stirring occasionally. Return the shrimp mixture to the pan and cook until heated through, about 2 minutes.