Delicious food that is easy and quick to prepare is my favorite weekday meal. I love this recipe because it is flavorful. If you want the sauce hotter, use 2 teaspoons of crushed red pepper; for a milder sauce, use one teaspoon.

I use certified D.P.O San Marzano tomatoes in all my sauce recipes. Why? The tomatoes are grown in the Sarnese Nocerino area of Italy, renowned for its especially fruitful soil as a result of its proximity to Mount Vesuvius. Make sure the product is marked D.P.O (Denominazione d’Origine Protetta or Protected Designation of Origin); San Marzano tomatoes are cultivated in a specifically defined region. In the case of DOP San Marzano tomatoes, the area in which they are grown is regarded as sacred ground due to its perfect growing conditions: mineral-rich volcanic soil, abundant water sources, and constant relative humidity. All these factors contribute to the characteristics that make these tomatoes so special. Once you use San Marzano tomatoes, you will be hooked!

I like using good imported pasta, either spaghetti or linguine. Choose your favorite pasta!

This recipe doubles easily to feed a large group.

1 pound large shrimp, peeled, deveined

1 teaspoon salt, plus additional as needed

1 -2 teaspoons dried crushed red pepper flakes

3 tablespoons olive oil, plus 1 to 2 tablespoons

1 medium onion, sliced

3 garlic cloves, chopped

1 (14-ounce) can of peeled certified D.P.O San Marzano tomatoes,

1 tablespoon tomato paste

1 cup dry white wine

1/4 teaspoon dried oregano leaves

3 tablespoons chopped fresh Italian parsley leaves

1 pound spaghetti

Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and sauté for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside. Add the onion to the same skillet, add 1 to 2 teaspoons of olive oil to the pan, if necessary, and sauté until translucent, about 5 minutes. Add the tomatoes with their juices, tomato paste, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Stir sauce and break up tomatoes as they are cooking. Return shrimp and accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and basil. Season with more salt to taste, and serve over cooked pasta.

Enjoy!