Joseph C. Phillips

1/4 cup olive oil
1 cup onion — sliced
1 pound Roma tomato — concasser
1/2 teaspoon fresh oregano — chopped
1 1/2 tablespoons capers
3/4 pound medium shrimp — peeled and deveined
1 tablespoon fresh basil — chopped
salt and pepper — to taste
1 pound Bowtie pasta

Heat oil in large skillet.
Saute onion until golden.
Add tomatoes and cook until liquid is reduced but tomatoes have NOT broken down.
Bring 4 quarts of water to boil. Drop in Pasta.
Add Oregano, Basil, Capers and shrimp to sauce mixture. Cook until shrimp turns pink and remove from heat.
Correct seasoning.
When pasta is al dente, drain and toss with sauce.
serve at once.
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NOTES:
Can use canned tomatoes instead of fresh.

Yield: 4 servings