Bucatini pasta with shrimp and Fra Diavolo sauce

Ingredients:

• 1/4 cup olive oil
• 450 g medium-sized sea shrimp, peeled
• 5 cloves garlic, thinly sliced
• 2 - 4 anchovy fillets, chopped
• 1 tsp dried pepper flakes
• 1 can (800 g) of pickled small-fruited tomatoes (cherry, San Marzano), crushed by hand
• 1/2 cup dry white wine
• 3 sprigs oregano, leaves separated from stems and coarsely chopped
• Coarse salt
• 340 g of bucatini or linguine pasta
• 1/2 cup fresh parsley or leaves basilica, chop coarsely

Preparation:

1. Heat 1 tablespoon olive oil in a large skillet. Add the shrimp and fry for 1 minute on each side. Transfer to a serving platter.
2. Add the remaining 3 tablespoons olive oil to the skillet, then add the garlic, anchovies, and pepper flakes. Cook, stirring, until the garlic is softened, about 1 minute. Add the tomatoes with their brine, wine, oregano, and 1 teaspoon salt. Bring to a simmer and continue cooking, stirring occasionally, until the sauce thickens, about 15 minutes.
3. Meanwhile, bring a saucepan of salted water to a boil. Add the pasta and cook for the time indicated on the package. Pour 1/2 cup of the cooking liquid into a separate bowl, and drain the remaining liquid.
4. Add the parsley, pasta, and shrimp to the pan with the sauce and stir. Stir in the remaining pasta liquid. Season with salt to taste. Divide among plates and drizzle with olive oil; sprinkle with pepper flakes, if desired.