Spaghetti with arugula and prawns in vanilla tomatoes

Ingredients for 4 servings:

• 300 g cherry tomatoes
• 1 vanilla pod(s)
• 4 tbsp butter, or clarified butter
• 1 tsp brown sugar
• 400g spaghetti
• 125 g arugula (also called rocket)
• 3 garlic cloves
• ½ lemon(s), untreated
• 2 tbsp olive oil
• 400 g shrimp(s)
• salt and pepper

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

a quick pasta dish – not just for summer

Bring a large pot of water to a boil for the spaghetti. Wash and halve the tomatoes, blanching and peeling them if necessary. Halve the vanilla pod lengthwise and scrape out the seeds. Heat 3 tablespoons of butter or lard in a pan, let the vanilla seeds and pod steep for a few minutes. Add the tomatoes. Sprinkle with brown sugar and let caramelize over low heat. Cover the tomatoes and turn off the heat to steep. Cook the spaghetti according to the package instructions until al dente. Sort and wash the arugula, tearing into bite-sized pieces, removing any coarse stems. Spin the arugula dry. Peel the garlic and dice it finely. Wash the lemon in hot water, rub it dry, and cut it into wedges. Heat 1 tablespoon of butter or lard and oil in a pan and sauté the garlic. Add the shrimp and lemon wedges, frying until browned, turning occasionally. Season with pepper and salt. Remove the lemon wedges. Drain the spaghetti and let it drain well, reserving a little of the cooking water. Remove the vanilla pod from the tomatoes. Add the spaghetti to the tomatoes in the pan, toss gently, and add more cooking water if necessary. Season to taste with salt and pepper if desired. Now add the shrimp and arugula, mix everything together, and serve immediately. You can adjust the amount of tomatoes, arugula, and shrimp to taste—but we like it best this way.