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.
10 big tomatoes (or 40 small ones)
1 clove of garlic
5cl white wine
1/2 teaspoon harissa
fresh green herbs (basil, parsley, coriander...)
pepper and salt
2) Flatten the garlic and put it together with the onions into the pot and sweat until they are glazing.
4) Add some white wine and let cook some more.
6) Clean the scampi and take out the bowel. While doing this, heat up water for the pasta.
8) Put everything together in one bowl and add as much herbs as you like.