For pasta
Spaghetti
450 g spaghetti
Black olive
Parmesan cheese
1 tbsp. olive oil
Salt or fine salt
Freshly ground pepper
For the shrimp
300 g peeled shrimp
Espelette pepper
2 tbsp. olive oil
Parsley
1 tbsp. chopped parsley
Salt or fine salt
1 pinch of salt or fine salt
For the sauce
Peeled, crushed tomatoes
400 g peeled and chopped tomatoes
Black pepper from the mill
Salt or fine salt
2 tbsp. chopped basil
2 cloves of garlic
olive oil
2 tbsp. olive oil
(optional : beef , soya sauce )
introduction
Marinate the shrimp in the oil with the parsley, Espelette pepper .
Set aside in the refrigerator for 1 hour.
2
Prepare the sauce.
Heat the oil in a pan.
Add the chopped garlic and basil.
Mix.
Add the crushed tomatoes.
Cook gently for 5 minutes.
Season with salt and pepper.
3
Cook the spaghetti al’dente. In the meantime, cook the shrimp with their marinade for 5 minutes.
Add the shrimp to the tomatoes.
4
Drain the spaghetti.
Mix it with the tomato shrimp.
Reheat and season if necessary, then serve sprinkled with parmesan cheese and black olives.