Angel Hair Pasta With Scamp Recipe
Ingredients
| Olive oil | 1 Tablespoon | |
| Onions | 2 Large, finely chopped | |
| Garlic | 4 Clove (5gm), crushed | |
| 2 x 400 g cans tomatoes | ||
| 2 tablespoons roasted capsicum pesto | ||
| Sugar | 1 Teaspoon | |
| Dry white wine | 1/2 Cup (16 tbs) | |
| Angel hair pasta | 375 Gram | |
| 24 uncooked scampi (1.2 kg), prepared | ||
| 1/2 cup tightly packed fresh basil leaves, shredded | ||
Directions
1.
Heat oil in large pan; cook onion and garlic until onion is just browned.
2.
Add undrained crushed tomatoes, pesto, sugar and wine; simmer, uncovered, about 15 minutes or until sauce thickens slightly.
3.
Meanwhile, cook pasta in large pan of boiling water until just tender; drain.
4.
Add scampi flesh to tomato mixture; simmer, uncovered, until just changed in colour.
Stir in basil.
5.
Serve sauce over pasta.
Heat oil in large pan; cook onion and garlic until onion is just browned.
2.
Add undrained crushed tomatoes, pesto, sugar and wine; simmer, uncovered, about 15 minutes or until sauce thickens slightly.
3.
Meanwhile, cook pasta in large pan of boiling water until just tender; drain.
4.
Add scampi flesh to tomato mixture; simmer, uncovered, until just changed in colour.
Stir in basil.
5.
Serve sauce over pasta.
Chef
