9 oz. linguini pasta (alternatively use wheat for extra nutritional benefits)
A pinch of chili flakes
1-14 oz. can of plain, chopped tomatoes
3 cloves of garlic; minced
A small handful of Italian parsley; roughly chopped
1 tsp. sugar
1 small onion; diced
Cook the pasta al dente in salted water, according to the manufacturer’s directions. Drain pasta in cold water and toss with olive oil. Set aside.
Warm 1 tbsp. of olive oil over medium heat in a large skillet. Add garlic, onion, sun-dried tomatoes and chili flakes. Occasionally stir until the onion is translucent, about 3 to 5 minutes. Don’t let the ingredients burn.
Add canned chopped tomatoes, salt and fresh black pepper to the onion mixture. Bring sauce to a simmer, and cook for 5 minutes.
Add shrimp and cook for up to 3 minutes, or until the shrimp turns opaque.
Add parsley and cook for about 1 minute.
Add drained pasta to the sauce and lightly toss together.