SPAGHETTI WITH SHRIMP, TOMATOES AND WHITE WINE

Makes: 4 to 6 servings

Total time: 45 minutes

1 pound spaghetti

Kosher salt and ground black pepper

4 tablespoons extra-virgin olive oil, divided, plus more to serve

4 medium garlic cloves, smashed and peeled

1½ pounds extra-large shrimp (21 /25 per pound), peeled (tails removed and reserved) and deveined

1/3 cup dry white wine

2 pounds ripe plum tomatoes, cored and chopped

1 cup lightly packed fresh basil, torn

2 teaspoons white sugar

½ teaspoon red pepper flakes

1. In a large pot, bring 3 quarts water to a boil. Add the spaghetti and 2 teaspoons salt; cook, stirring occasionally, until just shy of al dente. Reserve about 1 cup of the cooking water, then drain the pasta and return it to the pot; set aside.

2. In a 12-inch skillet over medium, heat 2 tablespoons of the oil until shimmering. Add the garlic and shrimp tails, then cook, stirring occasionally, until the garlic begins to brown, 3 to 4 minutes. Add the wine, bring to a simmer and cook, stirring, until it has reduced by about half, 2 to 3 minutes. Using tongs or a slotted spoon, remove and discard the garlic and shrimp tails.

3. Into the wine reduction, stir the tomatoes, half of the basil, the sugar, pepper flakes and ½ teaspoon each salt and black pepper. Bring to a simmer over medium-high, then reduce to medium and simmer, stirring occasionally, until the tomatoes are softened and jammy and the juices have fully evaporated, 12 to 15 minutes.

4. Add the shrimp and cook, stirring occasionally, until they begin to turn pink, about 2 minutes. Pour the mixture over the spaghetti in the pot, then add the remaining 2 tablespoons oil and ½ cup of the pasta water. Cook over medium, tossing with tongs, until the sauce clings to the spaghetti and the shrimp are cooked through, 3 to 4 minutes; add more cooking water 1 tablespoon at a time if the mixture looks dry.

5. Off heat, taste and season with salt and pepper, then stir in the remaining basil. Serve drizzled with additional oil.