The Connection Warren-Watchung Edition Dec 2017/Jan 2018

43 / 108

PAGE 43 Dining for the Holidays
H
N
M F
H
H N M
F
Directions:
By: Rosemary Scoleri Paisano's Restaurant
Ingredients:
4 garlic cloves, halved
2 Tbsp. olive oil
1/4 Tsp crushed red pepper
2 Lbs. grape tomatoes
1 cup dry white wine
(Pinot Grigio)
2 Tsp. salt
Black pepper to taste
Pinch sugar
1/2 Cup fresh chopped basil
1 Lb. large peeled & deveined
shrimp
1 Lb. fresh fettuccine
In a saucepan over medium
heat, sauté garlic (till golden)
and crushed red pepper in oil
for 2 minutes. Add tomatoes
and cover. Simmer for 10-12
minutes on medium-high
(tomatoes will break open).
Smash tomatoes with potato
masher to pulverize sauce. Add
salt, black pepper, sugar, basil
and white wine. Simmer on low
for 30 minutes.
Boil 6 quarts of salted water
for pasta (enough salt to taste
like the ocean). Bring to a
rolling boil.
Add shrimp to the sauce and let
simmer for 8 minutes.
Cook fresh pasta in boiling
water for 2 minutes.
Add some sauce to bottom of
serving platter. Drain pasta well,
add to serving platter. Add
sauce to cover pasta and toss
gently! Arrange shrimp on top
of pasta, sprinkle with fresh
basil.
Suggestions: Make with your
favorite long pasta or spiraled
vegetable.
Rosemary
Prep Time: 10 minutes
Cook Time: 50 minutes
Serves: 4
Buon Appetito!
Shrimp Pomodoro