Shrimp Diavolo

Shrimp Diavolo
Recipe courtesy of Molto Italiano
Makes 4 servings

½ cup extra-virgin olive oil
6 cloves garlic, thinly sliced
4 jalapenos, seeded and thinly sliced
1 tablespoon hot red pepper flakes
2 cups Basic Tomato Sauce
1 cup dry white wine
20 large shrimp, split down the back and deveined

In a 12-inch sauté pan, heat ¼ cup of the oil over medium heat. Add the garlic and jalapenos and cook until softened, about 3 minutes. Add the red pepper flakes, tomato sauce, and wine and bring to a boil. Lower the heat and simmer for 4 minutes.

Lay the shrimp in the sauce and simmer until just cooked through, 4 to 6 minutes.

serve over your favorite pasta.

Basic Tomato Sauce
Recipe courtesy of Molto Italiano
Makes 4 cups, freezes well.

¼ cup extra-virgin olive oil
1 large onion, cut in ¼ inch dice
4 garlic cloves, thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
½ medium carrot, finely shredded
2 28-ounce cans peeled whole tomatoes, crushed by hand and juices reserved
Kosher salt to taste

In a 3-quart saucepans, heat the olive oil over medium heat, add the onion and garlic and cook until soft and light golden brown, 8-10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and brint to a boil, stirring often.
Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer