1/4 cup onion, diced
1/4 cup olive oil
1 1/2 teaspoon salt
1 pound shrimp, cleaned
1/2 clove garlic, diced
3 1/2 cups tomatoes, peeled
1/4 teaspoon pepper
1/2 6-oz. can tomato paste

Brown onion and garlic in hot olive oil; add tomatoes, salt and pepper; simmer about 30 minutes, and add tomato paste and shrimp; simmer 10 minutes.

Note: This is a feast served over 1 pound linguine spaghetti.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Monet, The Customs-Officers Cabin, 1882.

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