Spaghetti alla Papa with shrimp

Ingredients for 4 servings:

• 100 ml olive oil for frying
• 1 bunch of spring onions
• some oregano, fresh or dried
• some sugar
• some salt
• 1 pot of basil
• 1 tube(s) Tomato paste
• 1 garlic bulb(s)
• 400 g pesto, red
• 500 g cherry tomatoes
• 500 g shrimp(s), frozen, pre-cooked
• 10 olives, black
• 250 ml white wine
• 200 ml pasta water, up to 300 ml
• 500g spaghetti

Instructions

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

Finely chop the spring onions. Peel and chop the garlic bulb. Wash the cherry tomatoes and cut them in half. Chop the olives. Cook the spaghetti in salted water. Heat the olive oil in a large pan. Sauté the onions in the pan until golden brown, then add the garlic. Wait a moment, then add the spring onions, tomatoes, and shrimp and fry briefly (1-2 minutes). Deglaze with the wine. Add the pesto and tomato paste, along with about 200-300 ml of pasta water. Bring everything to a boil and let it soften. Meanwhile, pick, wash, and chop the basil leaves. Add oregano, salt, and sugar to the resulting sauce to taste and season to taste. Add the finely chopped basil. DO NOT COOK ANYMORE so the basil doesn’t become bitter and retains its lovely aroma! Strain the spaghetti (reserve some of the pasta water) and add it to the pan. Stir everything gently. If the sauce is too thick, add a little more pasta water.