Bring a large pot of generously salted water to a boil.

 

In a large sauté pan, heat 2 tbsp of olive oil over medium heat.

 

Add the crushed/chopped garlic and onion to the pan and reduce heat to a lower temperature, so it turns golden and does not burn.  Now add the shrimp and cook  2-3 minutes, then add dried red chili peppers and cook another minute.

 

Put your choice of pasta into the boiling water.

 

Add 4 of the basil leaves and the tomatoes to the sauté pan. Remove the shrimp so that it does not overcook. Raise heat to medium-high and crush the tomatoes in the pan. Season with salt and pepper. When sauce is combined, add shrimp back and keep on low heat.

 

When pasta is cooked al dente, drain it and reserve a little of the cooking water.

 

Add the pasta to the sauce and toss.  Add a tbsp of cooking water if needed.

 

Chop the remaining basil leaves and add to the pasta and serve.

 

INGREDIENTS:

• 1/3 cup  extra virgin olive oil
• 4-5  garlic cloves lightly crushed and peeled
• 1/2  yellow onion sliced thinly
• 4  dried red chili peppers
• 8-10  jumbo shrimp deveined
• 1/2 LB  capellini or linguine pasta
• 8  large basil leaves
• 1 can  whole San Marzano tomatoes
• TT Kosher salt and freshly ground black pepper