Puttanesca With Shrimp And Pepperoni

• 2 tablespoons extra virgin olive oil
• 2 garlic cloves, chopped
• 1 medium yellow onion, diced
• 1/2 teaspoon oregano
• 1/3 cup fresh basil, chopped
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 cup dry white wine
• 28 ounces plum tomatoes, chopped coursely
• 1/3 cup kalamata olive, chopped coursely
• 3 tablespoons capers, drained
• 1/2 cup low-fat pepperoni, chopped
• 4 anchovies, minced
• 1 lb shrimp
• 4 tablespoons parmesan cheese, for topping
• 14 1/2 ounces Barilla angel hair pasta, cooked and drained (I use Barilla Plus)

1. Heat oil in skillet over medium heat.
2. Add garlic, red pepper flakes and onion. Saute until onion is translucent.
3. Add wine and simmer until almost evaporated.
4. Stir in tomatoes with their juice, basil, oregano, olives, capers, anchovies (optional) and pepperoni (optional). Bring to a boil then reduce to a simmer. Simmer for 20 minutes or until sauce has thickened.
5. Cook pasta according to directions. Strain and set aside.
6. Add shrimp to sauce and cook on medium-high 3-4 minutes or until shrimp are pink and cooked through.
7. Add pasta to sauce and incorporate.
8. Top with Parmesan shavings.
9. Serve with garlic bread and a caesar salad!

extra virgin olive oil, garlic, yellow onion, oregano, fresh basil, red pepper, white wine, tomatoes, kalamata olive, capers, lowfat pepperoni, anchovies, shrimp, parmesan cheese, barilla angel hair pasta

Taken from www.food.com/recipe/puttanesca-with-shrimp-and-pepperoni-521000 (may not work)