Spaghetti Ferrari

Ingredients for 2 servings:

• 12 scampi, peeled
• 300 g cherry tomatoes
• 3 cloves garlic
• 2 red chili peppers
• 1 onion(s)
• ½ bunch parsley
• ½ bunch basil
• 250 g pasta (spaghetti)
• olive oil
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel and dice the onion medium-finely, wash the chilies, remove the seeds, and chop finely. Peel and finely chop the garlic. Heat a little oil and fry the scampi for about 2 minutes on each side. Add the diced onion, chili, and garlic when turning. Remove the scampi from the pan and keep warm. Halve the cocktail tomatoes and add them to the onion, chili, and garlic mixture in the pan, and simmer for about 5 minutes over medium heat. The tomatoes should fall apart slightly but still be recognizable as tomatoes. Season with salt and pepper. Chop the basil and parsley and mix into the sauce. Cook the spaghetti according to the package instructions, drain lightly, and toss with the sauce. Finally, garnish with the scampi.