This is the centerpiece of our annual Italian Christmas Eve dinner, and deservedly so. Spicy, hearty and light at the same time, this easy-to-make dish is simple and stunning. We use the sauce over just about anything, including eggs and veggies like roasted eggplant. It’s a staple in our house, and has the added bonus of being completely healthy, full of antioxidants and disease-fighting ingredients like onions and garlic. We know you will love it as much as we do.
2 tablespoons olive oil
3 cloves of garlic, diced
2 28 oz. can plum tomatoes (San Marzano-style)
1 medium yellow onion, diced
3 tablespoons organic agave nectar
1/4 teaspoon garlic salt
1 teaspoon red pepper flakes
1 large parmesan cheese rind
1 1/2 cups basil leaves, loosely chopped
2 pounds medium to large raw shrimp
1 pound spaghetti
Cracked black pepper and salt to taste
Prep: Dice onions and garlic, and coarsely chop tomatoes. Save juice and tomatoes, set aside. Wash, drain and season shrimp, set aside.
Heat olive oil in a chef’s pan over medium heat. Add the onions and cook until soft, about 5 minutes. Add garlic and red pepper and stir until garlic softens, about one minute. Add tomatoes, agave, garlic salt, parmesan and most of the basil (save enough for garnish). Add salt and pepper to taste. Bring sauce to a boil, then simmer for two hours.
Heat water for pasta and salt. When boiling, cook for eight minutes. Reserve 1/2 cup cooking water, and drain.
In small saucepan, add olive oil and heat to medium hot. Toss in shrimp and cook on each side, until opaque (3 to 5 minutes). Remove parmesan rind from the sauce. Scoop out shrimp and toss into sauce with pasta. Add reserved cooking liquid and heat for a few minutes, tossing sauce to mix. Serve into bowls and drizzle olive oil over pasta. Add basil and red pepper to garnish. Serve immediately.
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