Tagliatelle
Tagliatelle aux crevettes pimentées
-
400g Panzani Tagliatelle
-
250g of peeled prawns
-
1 tomato
-
4 to 5 tablespoons of ketchup
-
5 to 10 drops of Tabasco
-
Chilli paste
-
Harissa
-
Bird's eye chilli pod
-
1. Peel the tomato and cut it up into small pieces. Cook the pieces of tomato with the ketchup and the Tabasco in a pan over low heat. Add the chilli paste and the harissa.
-
2. Mix the sauce with the peeled prawns and leave to macerate for 20 minutes, stirring regularly.
-
3. Cook the Tagliatelle in a large amount of salted boiling water for 12 minutes. Drain.
-
4. Arrange the pasta, prawns and some bird's eye chillies on the plates, adding a drizzle of olive oil at the last minute.
Vous aimerez aussi
Salade de Farfalle au surimi et aux raisins secs
Farfalle
Cuisiner
Spaghetti aux crevettes safranées
Spaghetti
Cuisiner
Salade de Penne Rigate au jambon et aux poivrons
Penne Rigate
Cuisiner
Tagliatelle aux champignons et parmesan
Tagliatelle
Cuisiner