The recipe for the Cooking Italy group this week is Shrimp with Tomatoes and Chili Pepper, found on page 303 of the cookbook we are using: Marcella Hazan's Essentials of Classic Italian Cooking.
The recipe itself is quite easy: the sauce starts with finely minced onions, garlic, hot chili peppers, and parsley being lightly cooked in olive oil before adding in the tomatoes and juice, simmering for about 25 minutes until the oil separates from the tomatoes (meaning the water is all cooked out). This produces the most amazing sauce, the taste is just wonderful. When it reaches this stage, you add the shrimp and cook a few minutes until they are just done, do not overcook or they will be tough.
I served it over linguine because the guys like pasta and the swimmer is always looking for pasta after a long practice. Absolutely delicious. 
The book suggests serving it with crusty bread, but I made Focaccia for the BBA group, so I served it with that and it was a great choice.
Am loving this cookbook and the recipes in it and so is my family, the recipes are easy and yet so flavorful. I have learned so many techniques that produce the wonderful flavors. If you would like more information on the Cooking Italy group, want to see the menus and schedules, and want to see fabulous food and photos, visit Angela's site here.