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People
are Talking!
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"This is my second order for your oregano and
I would like to say that it is the "BEST" I have ever used. It is better,
much better, than my own home grown oregano. I want to thank you people for
a superior product that I absolutely love and so do the friends I share it
with...God Bless"
Charles W., Plainville,
Connecticut
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- Spaghettini with Shrimp, Tomatoes, and Capers
- (Spaghettini con Gamberetti, Pomodori e Capperi)
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- Ingredients:
For 1 lb 'spaghettini'
1/3 cup extra virgin olive oil
1 cup yellow onion, thinly sliced lengthwise
1 lb fresh, ripe plum tomatoes, peeled, seeded and cut into
1/2 inch dice
1/2 tsp chopped fresh oregano or 1/3 tsp dried
1 and 1/2 tbs capers
3/4 lb fresh medium shrimp, peeled, deveined, if necessary
and cut into 1/2 in pieces
Salt and freshly ground black pepper
Directions:
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- Put the olive oil and onion in a large
skillet over a medium heat and cook until the onion has turned
golden brown at the edges.
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- Raise the heat to medium-high and
add the tomatoes.
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- Cook rapidly until most of the liquid has
evaporated but the tomatoes have not broken down completely.
You may need to raise the heat even more but be careful not to
burn them.
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- Meanwhile, bring 4 quarts of water to a boil
in a large saucepan or pot, add 1 tablespoon of salt, and drop
in the pasta all at once, stirring until the strands are
submerged.
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- Add the oregano, capers and shrimp to the sauce in
the skillet and season with salt and black pepper.
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- Cook until the shrimp turn pink, about 2
minutes, then remove the skillet from the heat.
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- When the pasta
is cooked 'al dente', drain it and toss it with the
sauce. Serve at once.
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