It’s been a while since I made pasta. Here’s a simple and delicious recipe I remembered.
- zest of 1/2 lemon (for those who don’t like it, you can substitute dried oregano)
- 2 fresh chilies (1 if large)
- 2 cloves of garlic
- sea salt and freshly ground black pepper
- 500 g spaghetti (whole grain, spelt, corn, or lentil-based)
- 400 g prawns
- 200 ml tomato passata
Finely chop the garlic. Deseed the chilies and slice them into strips. Grate the lemon zest.
Bring a pot of water to a boil for the pasta. In a pan, lightly sauté the garlic, chili, and lemon zest in olive oil. Add the passata and shrimp.
Cook the pasta to al dente — follow the instructions on the package but cook it for 1 minute less. Drain using a colander and combine with the sauce.
Mix the cooked spaghetti with the sauce. Serve with arugula on top, if desired.
Finely chop the garlic. Deseed the chilies and slice them into strips. Grate the lemon zest.
Bring a pot of water to a boil for the pasta. In a pan, lightly sauté the garlic, chili, and lemon zest in olive oil. Add the passata and shrimp.
Cook the pasta to al dente — follow the instructions on the package but cook it for 1 minute less. Drain using a colander and combine with the sauce.
Mix the cooked spaghetti with the sauce. Serve with arugula on top, if desired.
