Cookbook, Pasta and Rice, Shimp Fra Diavolo

Shrimp Fra Diavolo

1lb thin spaghetti, linguini or favorite pasta
Salt
1 tbls. olive oil
1 large onion, chopped
2 large red bell pepper, chopped
4 garlic cloves, minced or grated
1/2 - 1 teaspoon crushed red pepper
1/3 cup dry white wine
2 cans (14 ounce each) whole cherry tomatoes (see note)
2 tbls. tomato paste
1 pound shelled and deveined large shrimp
1 tbls. olive oil
1/4 cup fresh parsley, chopped
salt and pepper to taste

Heat large, covered saucepot of salted water to boiling over high heat. Add pasta and cook till just underdone,..maybe a minute from "al dente"
In A large skillet, heat oil over medium heat. Add onion and pepper cook, covered, 5 minutes or until tender and golden, stirring often. Add garlic and crushed red pepper; cook 1 minute.
Add tomatoes with their juice, wine and 1/2 teaspoon salt; heat to boiling over medium-high heat, breaking up tomatoes with spoon. Add the paste. Reduce heat to medium and cook, covered, 5 minutes. Stir in shrimp and cook, covered, 5 minutes or until shrimp are done. Taste for salt and pepper.
Drain pasta, then return to the pot, add the other tbls. of olive oil,.toss well. Add shrimp mixture; toss well to combine. Sprinkle with parsley.

note- you can substitute almost any kind of shellfish,..I like to do shrimp and lobster.
For most of my tomato based sauces, I use canned pomodorini,..cherry tomatoes, there are some great brands,..but the one from pastene is fine, and widely available.