Ingredients for 8 servings:
1. 2 tablespoons extra virgin olive oil
2. 2 garlic cloves, chopped
3. 1 medium yellow onion, diced
4. 1/2 teaspoon oregano
5. 1/3 cup fresh basil, chopped
6. 1/4 teaspoon red pepper flakes
7. 1/2 cup dry white wine
8. 28 ounces plum tomatoes, chopped coursely
9. 1/3 cup kalamata olive, chopped coursely
10. 3 tablespoons capers, drained
11. 1/2 cup low-fat pepperoni, chopped
12. 4 anchovies, minced
13. 1 lb shrimp
14. 4 tablespoons parmesan cheese, for topping
15. 14 1/2 ounces Barilla angel hair pasta, cooked and drained (I use Barilla Plus)

Directions:
1. Heat oil in skillet over medium heat.
2. Add garlic, red pepper flakes and onion. Saute until onion is translucent.
3. Add wine and simmer until almost evaporated.
4. Stir in tomatoes with their juice, basil, oregano, olives, capers, anchovies (optional) and pepperoni (optional). Bring to a boil then reduce to a simmer. Simmer for 20 minutes or until sauce has thickened.
5. Cook pasta according to directions. Strain and set aside.
6. Add shrimp to sauce and cook on medium-high 3-4 minutes or until shrimp are pink and cooked through.
7. Add pasta to sauce and incorporate.
8. Top with Parmesan shavings.
9. Serve with garlic bread and a caesar salad!

Enjoy your meal!