in Italy

Spaghetti with tomato and shrimp sauce

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Ingredients for 4 servings:

  • 1 pkt. King prawns, frozen
  • 1 tbsp capers
  • 4 anchovy fillets, or 5
  • 1 clove(s) garlic, possibly 2
  • 1 chili pepper(s), dried, or 2
  • 1 can of tomatoes (850 ml)
  • Salt
  • Oil (olive oil)
  • 500 g pasta (spaghetti)
  • possibly Parmesan, freshly grated

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Thaw the king prawns. Finely chop the capers and rinsed anchovy fillets and dissolve them in the olive oil along with the crushed garlic cloves (the anchovy fillets!), stirring occasionally. Brown the king prawns in the olive oil and remove from the pan. Cut the tomatoes into pieces while still in the can with a knife and add them to the garlic mixture. Crumble in the chili peppers, season with salt, cover, and simmer gently over low heat for about 45-60 minutes. Finally, add the king prawns (chopped if desired) and mix the sauce with the spaghetti.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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