Heat oil in a large nonstick skillet over medium-high heat. Add onions and garlic, and sauté 2 minutes. Add tomato, and cook over medium heat 7 minutes. Add tomato paste, stirring well to combine. Add capers and salt; cook 15 minutes or until mixture begins to thicken. Stir in shrimp and oregano; cook 3 minutes or until shrimp are done. Combine shrimp mixture and pasta in a large bowl, tossing gently. Sprinkle with cheese and pepper.
This recipe was good for a weeknight meal. It was a little more time consuming than I expected (probably took 45-50 minutes total). I suggest using canned crushed tomatoes to shorten the cooking time. I would make it again though.
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