September 02, 2013

Tagliatelli with scampi, tomatoes and green herbs

When you don't have much time, it's always safe to do pasta. But to just chuck tomato sauce in one pan and noodles in another is nothing special. This evening we really wanted to do something more special, thus we picked a recipe from a famous belgian cook, Jeroen Meus.

You need:
500g tagliatelle
20g scampi
10 big tomatoes (or 40 small ones)
2 onions
1 clove of garlic
5cl white wine
1/2 teaspoon harissa
fresh green herbs (basil, parsley, coriander...)
olive oil
pepper and salt

1) Start by chopping the tomatoes and take out as many pulp as possible. When you're finished, chop the onions and heat up olive oil in a pot.
2) Flatten the garlic and put it together with the onions into the pot and sweat until they are glazing.
3) Add the sliced up tomatoes and let it cook until you get a more fluid tomato sauce.
4) Add some white wine and let cook some more.
5) After some time put the Harissa to the sauce and try how much you like, depending on how spicy you want it to get.
6) Clean the scampi and take out the bowel. While doing this, heat up water for the pasta.
7) Cook the tagliatelli. Meanwhile heat a pan with olive oil and bake the scampis.
8) Put everything together in one bowl and add as much herbs as you like.


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