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Author Notes: i first had this dish in empoli outside of florence. the chef would not give me the recipe so over the years i have developed my own version. —jamie215
blood oranges- or naval oranges
spaghetti or linguine
large ripe tomatoes
cup extra virgin olive oil
large shrimp- peeled and deveined - cut into bite size pieces
cup basil- chiffonade
teaspoon crushed red pepper
to taste- and in pasta water
- 1.boil water -- 2 qts- for pasta 2. slice garlic and sautee in olive oil and add crushed red pepper- set aside 3. sautee onions in same oil as garlic- add more oil if necessary- do not brown, 4. just sautee until soft and translucent. 5. slice tomaotes in half and then grate open side on box grater- throw out skins- and add the tomato pupl to the onions. 6. add garlic back into sauce 7. add salt to taste- and black pepper to taste 8. in a separate pan, sautee shrimp until opaque- add to tomato sauce
- 9. sqeeze juice of one orange into sauce 10. slice rmaining oranges into thin slices - rind and all- 11. add half of these slices to sauce and cook for five to ten minutes- until the orange melts into suce and the rind is soft 12. when water boils- add pasta and salt- one to two teaspoons 13. when pasta is done- like 12 minutes- drain and add to sauce 14. toss in sauce - coating pasta with sauce 14. add basil and more crushed red pper to taste- salt and black pepper 15. add two tablespoons pasta water. 16. sppon into individual bowls- and add orange slices - a tsp of olive oil and more basil. serve at once. NO cheese.