Two-Tomato Pasta with Basil & Spicy Shrimp

Ingredients

• 1 bunch lightly basil leaves fresh whole packed chopped
• 14.5 ounces canned tomatoes diced canned
• 1 pint cherry tomatoes halved
• 2 tablespoon asian chili sauce (or similar hot sauce)
• 3 clove garlic thinly sliced
• 4 servings very olive oil good extra-virgin for drizzling
• 1.5 pound shrimp deveined peeled
• 0.5 pound pasta like spaghetti 
• 1 teaspoon sugar 
• 2 tablespoon vegetable oil 

Equipment

• bowl
• frying pan
• pot

Directions

1. Season shrimp with salt and pepper.
2. Heat the oil in a large skillet set over medium-high heat. The pan is hot enough when the oil has a slight shimmer.
3. Add the shallots and half of the garlic, and cook quickly stirring often, until softened and just beginning to brown. About 2 minutes.
4. Add the shrimp, chili sauce, and sugar to the pan and cook stirring constantly until the shrimp have just turned pink and opaque, about 3 minutes.
5. Transfer to a bowl; set aside.To the same skillet, add remaining oil and remaining garlic; cook over medium heat until fragrant, about 30 seconds.
6. Add canned tomatoes and their juice, along with 2 cups water; bring to a boil. Reduce heat; simmer, stirring occasionally, until tomatoes have softened and are saucy, about 15 minutes.
7. Remove sauce from heat; stir in cherry tomatoes, and the chopped basil.Meanwhile, in a large pot of boiling salted water, cook pasta until al dente, according to package instructions.
8. Drain; return pasta to pot.
9. Add tomato and basil sauce, shrimp; season with salt and pepper, and toss.
10. Transfer to a serving bowl or platter, garnish with whole basil leaves and a good drizzle of olive oil.
11. Serve immediately.