Bavette with tomato and rocket brunch sauce and crab meat or shrimp

Ingredients for 4 servings:

• 1 ½ kg cherry tomatoes, halved small
• 1 garlic clove(s), squeezed or finely chopped
• 1 large onion(s), grated
• 500 g arugula, chopped (1/2 coarse, 1/2 fine)
• ½ Brunch with Pepper
• Milk
• 100 ml white wine
• salt and pepper
• Paprika powder, sweet
• 800 g crayfish (crayfish) or shrimp (cooked)
• 4 tbsp olive oil
• 500 g pasta (bavette or spaghetti)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Cook the pasta in salted water until tender. Heat the olive oil in a large pan, add half of the tomatoes, and fry until half cooked. Add the other half of the tomatoes, garlic, and onion, and fry until almost cooked. Then pour in the white wine and simmer for a further 5 minutes. Add the brunch and a few tablespoons of milk to the tomatoes and season with salt, pepper, and paprika. Allow the sauce to reduce slightly. Just before the end of the cooking time, add the shrimp or crayfish and heat through. Drain the pasta and toss with the sauce. Stir the arugula into the pasta and serve immediately, otherwise the arugula will fall apart.