Pasta with shrimp "Fra Diavolo"

Ingredients:

• 280 g spaghetti
• 350 g medium shrimp, peeled and deveined
• 1/4 cup extra-virgin olive oil + extra for drizzling
• 3 cloves garlic, thinly sliced
• 1 Fresno pepper, seeded and thinly sliced
• 1 tbsp fresh oregano, chopped, large leaves, plus extra for serving
• 1 can (425 g) of canned cherry tomatoes
• 3/4 cup fresh basil, torn

Preparation:

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Set aside 1 cup of water and discard the rest.
2. Meanwhile, season the shrimp with salt and black pepper. Heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil, then spread the shrimp in a single layer in the skillet. Cook, turning once, until curled and cooked through, 2-3 minutes. Transfer the shrimp to a bowl.
3. Reduce heat to medium and add the remaining 2 tablespoons olive oil, garlic, and Fresno pepper to the skillet; cook, stirring, until the garlic is golden, about 1 minute. Add the oregano and cook until softened. Add the tomatoes and 1 cup water and bring to a boil. Cook until the tomatoes burst and the liquid is reduced by half, about 10 minutes.
4. Add the shrimp, spaghetti, and 1/2 cup of the cooking water. Cook, stirring, until the shrimp are heated through and the pasta is coated with the sauce, 1-2 minutes, adding more water if necessary if the sauce seems too dry. Season with salt and pepper to taste and add the basil.
5. Divide the spaghetti and shrimp among plates. Sprinkle with additional oregano and drizzle with olive oil.