Shrimp Fra Diavolo with Vermicelli

Ingredients

• 1.5 cups canned tomatoes thick canned crushed (one 16-ounce can)
• 2 tablespoons cooking oil 
• 0.3 cup parsley fresh chopped
• 2 cloves garlic minced
• 1  onion chopped
• 0.3 teaspoon red-pepper flakes dried
• 0.8 pound vermicelli 
• 0.8 teaspoon salt 
• 1 pound shrimp shelled
• 0.3 cup water 

Equipment

• frying pan
• pot

Directions

1. In a large frying pan, heat the oil over moderately low heat.
2. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Add the garlic and cook, stirring, 30 seconds longer. Stir in the tomatoes, red-pepper flakes, water, parsley, and salt. Reduce the heat and simmer, covered, for 10 minutes.
4. Add the shrimp and cook, covered, just until the shrimp are pink, about 4 minutes.
5. In a large pot of boiling, salted water, cook the vermicelli until just done, about 9 minutes.
6. Drain the pasta and toss with the tomato sauce and shrimp.
7. Variations: Lobster Fra Diavolo with Vermicelli: If you're in a celebratory mood, lobster would taste great in place of the shrimp.
8. Vermicelli Fra Diavolo: The full-flavored sauce can stand on its own without the shrimp.
9. Add a sprinkling of Parmesan cheese.
10. Wine Recommendation: Look for a refreshing, fruity red to contrast with the heat of the red-pepper flakes. A bottle of food-friendly dolcetto or barbera from the Piedmont region of Italy would be perfect.