Spaghettini with Shrimp, Tomatoes, and Capers

For 1 lb spaghettini
1/3 cup extra-virgin olive oil
1 cup yellow onion, thinly sliced lengthwise
1 lb fresh, ripe plum tomatoes, peeled, seeded and cut into 1/2 in dice
1/2 tsp chopped fresh oregano or 1/3 tsp dried
1 1/2 Tbsp capers
3/4 lb fresh medium shrimp, peeled, deveined if necessary, and cut into
1/2 in pieces
salt and freshly ground black pepper

Put the olive oil and onion in a large skillet over a medium heat and
cook until the onion has turned golden brown at the edges. Raise the
heat to medium-high and add the tomatoes. Cook rapidly until most of
the liquid has evaporated but the tomatoes have not broken down
completely. You may need to raise the heat even more but be careful not
to burn them.
Meanwhile, bring 4 quarts of water to a boil in a large saucepan or
pot, add 1 tablespoon of salt, and drop in the pasta all at once,
stirring until the strands are submerged. Add the oregano, capers and
shrimp to the sauce in the skillet and season with salt and black
pepper.

Cook until the shrimp turn pink, about 2 minutes, then remove the
skillet from the heat. When the pasta is cooked "al dente", drain it
and toss it with the sauce. Serve at once.

That's it!

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