Tomato spaghetti with scampi

Name: Tomato spaghetti with scampi
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 750 g Meat Tomatoes; 1-2 Garlic cloves; 4 TABLESPOONS Olive oil; 1 Bay leaf; 1-2 (approx. 300 g) Courgette; 7-10 Tbsp salt, black pepper; 1 collar Basil; 500 g Spaghetti; 12 raw prawns or scampi (without head; approx. 250 g); 1-2 TABLESPOONS Lemon juice

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

750 g Meat Tomatoes
1-2 Garlic cloves
4 TABLESPOONS Olive oil
1 Bay leaf
1-2 (approx. 300 g) Courgette
7-10 Tbsp salt, black pepper
1 collar Basil
500 g Spaghetti
12 raw prawns or scampi (without head; approx. 250 g)
1-2 TABLESPOONS Lemon juice

Directions

1
Carve tomatoes crosswise and blanch with boiling water. Quench tomatoes and peel the skin. Quarter tomatoes, remove seeds and cut into pieces. Peel garlic, cut into fine slices
2
Heat 1 tablespoon of oil. Sauté the garlic in it. Add tomato pieces and bay leaf. Cover and simmer at low heat for about 20 minutes
3
Clean, wash and slice the zucchini very finely. After about 10 minutes add to the tomato sauce. Season to taste with salt and pepper. Wash the basil and chop finely, except for something to garnish. Add basil to the tomato sauce
4
Cook the pasta in plenty of boiling salted water for about 10 minutes. Peel prawns, remove intestines. Rinse prawns, dab dry. Fry them in 2 tablespoons of hot oil on each side. Season with salt, pepper and lemon. Add to the sauce
5
Drain spaghetti and toss in 1 tablespoon of oil. Serve with the tomato sauce and garnish with the rest of the basil