Tomato and shrimp pasta

Ingredients for 2 servings:

• 1 clove(s) garlic
• 1 chili pepper(s), red
• 400 g tomatoes, fresh
• 2 stalks of basil
• 5 tbsp olive oil
• some salt
• some pepper
• 1 pinch(s) of sugar
• 200g spaghetti
• 180 g shrimp(s), frozen, ready to cook, thawed (approx. 10 pieces)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Spaghetti with shrimp, fresh tomatoes and basil

Boil plenty of water for the pasta. Peel the garlic clove and chop finely. Finely chop the chili pepper. Remove the stems from the tomatoes and dice the tomatoes 1 cm. Pick the basil leaves from the stems and roughly tear the leaves. In a large bowl, mix the tomatoes with the garlic, chili, half the basil, and 4 tablespoons of olive oil. Season with salt, pepper, and a pinch of sugar. Add salt to the boiling pasta water and cook the spaghetti until al dente. Pat the shrimp dry with kitchen paper. Heat 1 tablespoon of olive oil in a non-stick pan. Fry the shrimp for 1 to 2 minutes on each side over medium-high heat and season with salt. Drain the pasta and immediately stir it into the tomato mixture with the shrimp. Season with salt and pepper, if desired, and serve sprinkled with the remaining basil.