Spaghetti with fruity tomato sauce and prawns (basic sauce + variations)
easy
35 mins
35 mins
Ingredients
- 1 yellow pepper
- 1 Onion
- 5 TABLESPOONS Olive oil
- 2 Bay leaves
- 1 TABLESPOON dried oregano
- 1 TABLESPOON Tomato paste
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sweet peppers
- 1 can(s) (850 ml) Tomatoes
- 150 ml Vegetable broth
- 1 pinch Sugar
- 400 g Spaghetti
- 12 (à 15 g; without head, without skin, ready to cook) raw prawns
- 1 Garlic clove
- 25 g Rocket
- 75 ml Orange juice
- 7-10 Tbsp grated peel of 1/2 untreated orange
Directions
- 1
Clean, wash and finely dice the peppers. Peel and finely dice the onion. Heat 3 tbsp. olive oil in a pot, fry onion until transparent, add bay leaf and oregano, fry briefly.
- 2
Stir in the tomato paste, sweat briefly. Season with salt, pepper and paprika. Deglaze with tomatoes and stock. Mash the tomatoes a little bit in the pot, bring to the boil and let them simmer at medium heat for about 15 minutes.
- 3
Then season again with salt, pepper, paprika and sugar. Meanwhile prepare the pasta in boiling salted water according to the instructions on the packet. Then pour the noodles into a sieve, rinse briefly and drain.
- 4
In the meantime, wash the shrimps and pat them dry. Peel garlic and chop very finely. Heat 2 tablespoons of oil in a frying pan, fry the peppers in it while turning and remove. Fry the prawns in the cooking fat for approx. 4 minutes, turning them over.
- 5
Add garlic 1 minute before the end of the frying time. Season shrimps with salt and pepper. Clean and wash the rocket and drain well. Add bell pepper, orange juice and zest to the sauce, heat briefly.
- 6
Put noodles and sauce on plates, arrange prawns and rocket on top.
Nutrition Facts
590 kcal
85 g
16 g
24 g
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