Submitted by Davinci at Novadell
- ½ C olive oil, divided
- 4 Tbsp minced garlic
- 2 (28 oz) cans whole plum tomatoes
- 2–3 basil leaves
- 24 medium shrimp, cleaned
- 1 red bell pepper, cleaned and cut into ½-inch strips
- 20 Kalamata olives
- 4 Tbsp capers
- 4 artichoke hearts, halved
- Salt and pepper to season
- ½ C white wine, any type
- 1 Tbsp salt
- 16 oz angel hair pasta
- Parmesan cheese and parsley to garnish
In large pan, bring ¼ cup olive oil to medium heat. Add garlic and cook until golden brown. Add tomatoes and basil; season with salt and pepper. Simmer over low-medium heat for about 30 minutes. Use potato masher to break up tomatoes. Remove basil and set sauce aside.
In a large skillet, add last ¼ cup olive oil. Bring to medium heat, then add shrimp, bell pepper, olives, capers and artichokes; season with salt and pepper. Stir until shrimp just begins to change from translucent to opaque. Add wine and cook 3–4 minutes, stirring until liquid has almost cooked off. Add sauce to skillet; cover and reduce to a low simmer, allowing flavors to marry.
Bring a large pot of water to rolling boil, add 1 Tbsp salt, then add pasta, stirring often so it does not stick together. Cook 4 minutes. Drain water. Divide pasta onto 4 plates, top with large ladle of sauce and place 6 shrimp on top of each. Garnish with Parmesan and parsley.