Ingredients
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1 tsp Bellino Minced Garlic
- 1 tsp Cento Parsley
- 1 lb Shrimp, cleaned and deveined
- ½ cup Dry White Wine
- 1 can Cento Tomato Puree (28 oz)
- Cento Basil, to taste
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 1 tsp Cento Crushed Red Pepper, optional
- 1 lb Anna Capellini
Directions
Heat oil in a large saucepan over medium heat. Add garlic, parsley and shrimp; sauté for 3 minutes. Add wine and tomato puree, mixing well, then cover and cook for 5 minutes. Season with basil, salt, pepper and crushed red pepper, to taste. Prepare pasta per package instructions. Toss pasta in sauce until well coated. Serves 3-4.
