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1 lb Fettuccine
1 lb Red Tomatoes, finely chopped
1 pack Shrimp
1 tsp Dried Oregano
1Tbsp finely chopped Garlic
2 Medium-sized Sweet Peppers, cored, seeded and cut into 1-inch cubes
4 Tbsp Olive Oil
4 Tbsp chopped Fresh Basil or Parsley (optional)
Black Pepper
Sea Salt
¼ tsp Red Pepper Flakes
Bring medium pot of salted water to a boil.
Heat 2 tablespoons oil in large saucepan over medium-high heat; add garlic and peppers. Cook briefly without browning. Add tomatoes, sea salt, pepper and oregano. Bring to simmer and cook 10-15 minutes, stirring until tomatoes break down and peppers are soft. Set aside.
Meanwhile, add fettuccini to boiling water and cook according to package directions. Drain quickly and reserve 1/2 cup cooking liquid.
While pasta cooks, heat remaining oil in saucepan over medium-high heat. Add shrimp, pepper flakes, sea salt and pepper. Cook 1 minute, stirring; then add tomato sauce.
Add fettuccini, reserved cooking liquid and fresh herbs, if using. Heat thoroughly. Toss well and serve immediately.
