Ingredients
3tspextra virgin olive oil
7clovesgarlic,peeled and smashed
2lbsshrimp,peeled and deveined
salt and fresh pepper,to taste
¼cupcelery
½cuponion,chopped
35oztomatoes,crushed
1½tspred pepper,or to taste
1tbspcapers,drained
8freshbasil leaves,rolled and sliced thin
12ozwhole wheat pasta
Preparation
Bring a large pot of salted water to a boil.
While the water is heating up, heat 2 teaspoons of the olive oil in a large heavy skillet over medium heat.
Stir in the garlic and cook until golden, about one minute.
Add the shrimp and cook 2 to 3 minutes to brown but not cook through; sprinkle with salt to taste.
Transfer the shrimp to a plate, leaving garlic in the pan.
Add pasta to water and cook according to package directions for al dente.
Pour the remaining teaspoon of olive oil and add the celery and onions; cook 2 minutes then add the crushed tomatoes, season with salt and crushed red pepper and bring to a simmer.
Lower the heat and let it simmer about 8 to 10 minutes.
Add the shrimp and cook another minute or two; remove from heat.
Add the capers and serve in a large bowl over pasta topped with fresh basil, fresh black pepper and Parmesan cheese on the side.
