Fettucini ai Gamberi, Pomodoro e Capperi

The Kidlet is cleared to eat shrimp now, so we are taking advantage of that. This was a convenient recipe that we had all the ingredients for ready to go, and it went over well.

As usual, I find Hazan's sauces to be delicious, but too scant for the amount of pasta. Consequently, this is scaled up significantly from the original.

Fettucini ai Gamberi, Pomodoro e Capperi (Fettucini with Shrimp, Tomatoes, and Capers

From The Classic Pasta Cookbook by Guiliano Hazan (p. 73)

Ingredients

• 500-600g shrimp, deveined
• ⅓ C olive oil
• 3 large yellow onions, halved and thinly sliced (about 750mL)
• 2 cloves garlic, minced
• 1 large tin (~750mL) diced tomatoes
• 1 tsp chopped fresh oregano (or ½ tsp dried)
• 3 tbsp capers
• ½ C chopped fresh parsley
• 450g dried, store-bought fettucini or similar pasta

Directions

1. Bring a generous quantity of water to boil in a large pot.
2. Add a small amount of salt and the shrimp. Gently braise until cooked, 2-3 minutes if fresh, 7-10 if frozen.
3. Remove shrimp (with a spider; retain the water!) to a colander until cool enough to handle.
4. Heat the olive oil in a large, deep skillet over medium heat until shimmering.
5. Add the onions and cook until soft and starting to brown.
6. Add the garlic and cook until fragrant, ~1 minute.
7. Add the tomato sauce, increase the heat to medium high, and cook until most of the liquid has evaporated.
8. Meanwhile, peel shrimp, and return water to a boil.
9. Add oregano, capers, and shrimp to sauce. Cook until heated through and set aside on low heat.
10. Add pasta to shrimp-water and cook until al dente. Add two ladlefuls of pasta water to the sauce, then drain pasta.
11. Return sauce to medium heat and cook, stirring, until thickened.
12. Add pasta and parsely. Toss until well mixed.
13. Serve with freshly grated parmesan.