John Myers
Ingredients for 4 servings:
- 1 pack of spaghetti
- 5 cloves garlic
- 300 g scampi
- 6 tbsp olive oil
- e.g. chili oil, instructions see below
- 1 bottle of tomatoes, chunky
- 1 pack of cherry tomatoes
- Sea salt, coarse
- Pepper, colorful from the mill
- basil
- Herbs, Italian, fresh or dried
- 1 pinch(s) of sugar
- 1 large onion(s)
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes
Spaghetti with homemade chili oil, garlic, fresh cherry tomatoes and scampi
Cook the spaghetti in salted water until al dente and drain. Heat the olive oil in a pan. Sauté the chopped onions until translucent, add the thinly sliced garlic and sauté lightly, not too vigorously, or it will become bitter. Add the scampi and fry. Add the Italian herbs and sauté lightly. Add the diced tomatoes and a pinch of sugar, and bring everything to a boil. Add the halved cherry tomatoes. Stir in the chili oil. Season with salt and pepper and simmer briefly. Finally, add the chopped basil. Mix the cooked spaghetti with the sauce. You can adjust the consistency of the sauce by adding a little of the pasta water. Chili oil: Pour good olive oil with dried chili (amount and type as desired) into a bottle and seal it. Let it steep in a cool, dark place for at least 2-4 weeks. Shake the bottle occasionally.
Facebook Comments