Penne with spicy scampi tomato sauce
easy
30 mins
30 mins
Ingredients
- 400 g Noodles (e.g. penne)
- 7-10 Tbsp Salt
- 1 (approx. 300 g) Vegetable Onion
- 3 Garlic cloves
- 400 g Tomatoes
- 1-2 Pepperoni
- 300 g scampi ready to cook (without intestine and head, shell only on the tail)
- 6 TABLESPOONS Olive oil
- 7-10 Tbsp a few squirts of lemon juice
- 1 small stem rosemary
- 100 ml dry white wine
- 100 g Rocket
- 7-10 Tbsp Pepper
- 7-10 Tbsp Rosemary
Directions
- 1
Cook the pasta in boiling salted water for about 8 minutes, drain. Peel onion and garlic. Press garlic through a garlic press, finely dice onion. Wash, clean, quarter and seed the tomatoes. Cut the flesh into small cubes. Carve pepperoni lengthwise, remove seeds and cut into fine rings.
- 2
Wash the scampi and dab dry. Heat 2 tablespoons of olive oil. Fry the garlic, diced onion and scampi for 5 minutes while turning. Season with salt, pepperoni and lemon juice. Strip rosemary needles from the stalk. Add 2 tablespoons olive oil, rosemary and tomatoes. Deglaze with white wine and 400 ml water. Let it boil down for 5 minutes at high heat. Clean, wash and roughly chop the rocket. Heat 2 tablespoons of olive oil. Swirl the rocket and pasta in it. Serve in portions.
- 3
Deglaze with white wine and 400 ml water. Let it boil down for 5 minutes at high heat. Clean, wash and roughly chop the rocket. Heat 2 tablespoons of olive oil. Swirl the rocket and pasta in it. Serve in portions. Season the sauce with salt and pepper and pour over the pasta. Serve garnished with rosemary
Nutrition Facts
610 kcal
79 g
18 g
28 g
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