- 2 tablespoons cooking oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 1/2 cups canned crushed tomatoes in thick puree (one 16-ounce can)
- 1/4 teaspoon dried red-pepper flakes
- 1/4 cup water
- 1/4 cup chopped fresh parsley
- 3/4 teaspoon salt
- 1 pound medium shrimp, shelled
- 3/4 pound vermicelli
How to Make It
In a large frying pan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and cook, stirring, 30 seconds longer. Stir in the tomatoes, red-pepper flakes, water, parsley, and salt. Reduce the heat and simmer, covered, for 10 minutes. Add the shrimp and cook, covered, just until the shrimp are pink, about 4 minutes.
In a large pot of boiling, salted water, cook the vermicelli until just done, about 9 minutes. Drain the pasta and toss with the tomato sauce and shrimp.
Variations: Lobster Fra Diavolo with Vermicelli: If you're in a celebratory mood, lobster would taste great in place of the shrimp.
Vermicelli Fra Diavolo: The full-flavored sauce can stand on its own without the shrimp. Add a sprinkling of Parmesan cheese.
Wine Recommendation: Look for a refreshing, fruity red to contrast with the heat of the red-pepper flakes. A bottle of food-friendly dolcetto or barbera from the Piedmont region of Italy would be perfect.