Serves 4
Ingredients
• 470 g (1 lb) linguine
• 1 large tomato (chopped & diced)
• 235 g (8 oz) mushroom (sliced)
• 235 g (8 oz) shrimp (31/35) peeled and deveined
• 1 red onion, thinly sliced
• 4 cloves garlic, thinly sliced
• 1 teaspoon dry oregano
• 4 teaspoons fresh basil
• 3/4 teaspoon red pepper flakes
• 2 tablespoons extra virgin olive oil
• 2 bay leaves
• 1 tablespoon brown sugar
• 470 g (1 lb) tomato sauce, no salt
• salt and pepper to taste
• fresh parmesan cheese
• 1/4 cup balsamic vinegar
Preparation
1. Boil 1 quart (8 cups) of water adding a pinch of salt.
2. Upon boiling, drop linguine into the pot. Allow to cook, stir on occasion.
3. In a large skillet, combine tomatoes, onion, basil, garlic, red pepper flakes, bay leaves,
oregano, 2 pinches of salt, 1 pinch of pepper, brown sugar, tomato sauce, and vinegar.
4. Continue to cook on medium heat until the sauce simmers for 5 minutes.
5. Add mushrooms and shrimp into the skillet, stirring for an additional 3 to 4 minutes.
6. Once the pasta is cooked (about 10 to 15 minutes), remove from water and drain.
7. Add pasta to the sauce and lightly toss to evenly coat the noodles.
8. Serve with freshly grated parmesan cheese, and garnish with basil.