Spaghettini with Shrimp, Tomatoes and Capers from The Classic Pasta Cookbook by Giuliano Hazan
Put the 3 tablespoons of the olive oil and the onions in a 12-inch skillet over medium high heat and Sauté until the onions turn a rich golden color, about 10 minutes. Fill a pot for the pasta...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- Freshly ground black pepper
- Salt
- 1 pound fresh tomatoes, peeled, seeded and ½” diced
- 2 sprigs fresh oregano
- ¾ pound large shrimp (21 to 25 per pound)
- 1 pound spaghettini
- 2 tablespoons. capers
- 1 cup sweet yellow onion, sliced lengthwise approximately ⅛” thick
- 4 tablespoons extra virgin olive oil
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