Shrimp and Pepper Pasta

• 1 or 2 medium onions, cut into thin wedges coarsely chopped
• 1 can (28 oz) whole tomatoes, drained
• 2 garlic cloves, minced                  ½ cup PACE picante sauce
• 2 tablespoons olive oil                
• ½ cup shredded fresh basil or 1 to 1 ½ tablespoons dried basil
• 1 pound medium-sized shrimp, peeled and de-vained
• ½ teaspoon oregano leaves, crushed
• 1 medium red pepper, cut into short, thin strips
• 1 medium green pepper, cut into thin strips
• ½ pound hot cooked linguine

Cook onion and garlic in oil in large skilled until onion is tender but not brown. Add shrimp and peppers; cook about 4 minutes or until shrimp is cooked through, stirring constantly. Add tomatoes, picante sauce, basil and oregano; heat through. Toss with linguine. Serve with additional picante sauce. Makes 6 servings.