Easy weeknight dinner
from Cook This Not That
12 oz shrimp, peeled and deveined
1 14-oz can crushed tomatoes
2 cloves garlic, minced
1-2 tsp red-pepper flakes - the recipe calls for 2 teaspoons, which was very spicy - next time I'll use a scant 1 teaspoon
4 oz dried spaghetti
1/2 Tbsp extra-virgin olive oil
1 medium yellow onion, chopped
1/4 tsp dried oregano or thyme
Salt and pepper to taste
2 Tbsp chopped flat-leaf parsley
Boil a large pot of salted water for the pasta.
Heat a large sauté pan over medium heat. Add the red-pepper flakes, olive oil, onion, garlic, and oregano or thyme, and cook until the onions are soft. Add the tomatoes.
Drop the pasta into the boiling water and cook according to package directions.
Add the shrimp to the sauce and season with salt and pepper. Cook for about 3 to 4 minutes. Drain the pasta, add as much of the sauce as you'd like, and garnish with parsley.