2
lbs. diced tomatoes, fresh or canned, divided
1/3 cup extra virgin olive oil
2/3 cup chopped onions
1/4 lb. small mushrooms, quartered
1 Tbls. minced garlic
2 tsp. salt
1 tsp. black pepper
1 tsp. dried oregano
1 Tbls. chopped fresh basil
1 lb. peeled shrimp, medium size
3/4 lb. dried pasta, such as penne or rotini
Spread 1 pound of the diced tomatoes on a small roasting pan and
smoke for 20 minutes in a backyard smoker or covered barbecue
grill according to the manufacturer's directions. Set aside.
In a large saucepan set over a medium heat, saute the chopped
onion in the olive oil until tender. Add the mushrooms, garlic,
salt, pepper and oregano and cook for 1 minute. Add the smoked
tomatoes, the other pound of diced tomatoes and bring pot to a
boil. Reduce the heat and simmer for 5 minutes. Add the shrimp
and cook for about 5 minutes, until the shrimp are just done.
Stir in the basil and turn off the heat.
Meanwhile, cook the pasta according to the package directions.
Drain well and toss the sauce in a large preheated bowl. Serve
immediately. |
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