Shrimp, Tomato, Basil, Chile Pasta

Bring a large pot of water to a boil. Salt water heavily. Add pasta and cook until al dente.

Meanwhile, peel and devein shrimp.

Heat olive oil in a large saute pan over medium heat. Mince garlic. Cut peppers in half lengthwise, remove seeds, then thinly slice.

Add garlic and peppers to oil and saute for 2 minutes until garlic softens. Roughly dice tomatoes. Add tomatoes and wine to the saute pan. Bring to a simmer and cook until wine has reduced by half.

Season shrimp well with salt and pepper. Add one cup of the pasta cooking water and the shrimp to the saute pan. Cook shrimp for 3-4 minutes until they have just turned pink.

Add pasta to the pan. Toss the pasta with the ingredients to combine, cooking for an additional minute if the mixture is still too liquid.

Season with salt and pepper if needed. Toss with the fresh torn basil and serve.