Spaghettini with tomato-carrot sauce and scampi

Name: Spaghettini with tomato-carrot sauce and scampi
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g Tomatoes; 500 g Carrots; 2 Onions; 1 collar Basil; 3 TABLESPOONS Butter or margarine; 1/4 l Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 7-10 Tbsp Sweet peppers; 250 g Spaghettini; 12 Scampi (about 20 g each); 1 Garlic clove; 50 g Pine nuts

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g Tomatoes
500 g Carrots
2 Onions
1 collar Basil
3 TABLESPOONS Butter or margarine
1/4 l Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
7-10 Tbsp Sweet peppers
250 g Spaghettini
12 Scampi (about 20 g each)
1 Garlic clove
50 g Pine nuts

Directions

1
Clean the tomatoes, carve them crosswise and blanch them hot. Peel the skin and dice the flesh. Clean, wash and roughly grate the carrots. Peel and finely dice the onions. Wash basil, chop half of it coarsely.
2
Heat 1 tablespoon of fat in a saucepan. Sauté the onions in it until transparent. Add carrots, tomatoes, chopped basil and stock and bring to the boil. Simmer over medium heat for 8-10 minutes. Puree finely with the hand mixer and season to taste with salt, cayenne pepper and paprika.
3
Keep the sauce warm. Cook spaghetti for about 2 minutes in plenty of boiling salted water, drain and drain. Remove the scampi from the shell except for the tail piece, cut into the back and remove the intestines.
4
Wash the scampi and pat them dry. Heat the remaining fat in a pan. Peel the garlic, press it through a press or chop it finely and put it in the pan with the scampi. Fry on medium heat on both sides for 2-3 minutes.
5
Roast pine nuts dry in a pan until golden yellow. Arrange spaghetti with the sauce and scampi. Serve with the remaining basil and the pine nuts.