Tagliatelle with scampi tomato sauce

Ingredients for 2 servings:

• 15 scampi
• 200 g tomatoes, chunky, from the can
• ½ bunch of spring onions
• 2 cloves garlic
• 2 tbsp parsley, chopped
• 1 tbsp olive oil
• salt and pepper
• e.g. chili flakes
• 200g tagliatelle
• e.g. Parmesan

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

super delicious variation of an Italian classic

Peel the scampi and remove the intestines. Wash and trim the spring onions and slice into thin rings. Peel the garlic and slice into thin strips. Heat the olive oil in a pan and fry the scampi briefly in the hot pan. Then add the spring onions and garlic and fry everything for about 3 minutes. Season with salt and chili flakes, then remove everything from the pan and set aside in a bowl. Add the canned tomatoes to the pan with the cooking liquid and simmer for about 15-25 minutes until the sauce reaches the desired consistency. Meanwhile, bring salted water to a boil for the pasta and cook it until tender, then strain through a sieve and drain well. Add the scampi to the pan with the spring onions and garlic and heat through. Season the sauce with salt, pepper and chili. Add the pasta to the sauce in the pan and mix. Finally, stir in the parsley. The pasta tastes best served with freshly grated Parmesan cheese. Served with a crisp green salad.