Pasta Udang Berempah Pedas

Name: Pasta Udang Berempah Pedas
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 2 serving(s)
Ingredients: 1 tablespoon olive oil; 1 tablespoon butter; 1 medium onion, finely chopped; 1 head garlic, finely chopped (10 cloves); 350 g tinned plum tomatoes, with juice; 3 tablespoons tomato puree; 1 handful fresh basil; 1 teaspoon dried oregano; 6 small hot red chili peppers, chopped; salt & freshly ground black pepper, to taste; 1 teaspoon fennel seed; 16 fresh prawns; 1 handfull elbow macaroni

Submitted by Yorky1000

"Pasta with sauteed prawns and a rich spicy tomato sauce."

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photo by Yorky1000

Ready In:: 1hr 30mins
Ingredients:: 13
Serves:: 2

ingredients

1 tablespoon olive oil
1 tablespoon butter
1 medium onion, finely chopped
1 head garlic, finely chopped (10 cloves)
350 g tinned plum tomatoes, with juice
3 tablespoons tomato puree
1 handful fresh basil
1 teaspoon dried oregano
6 small hot red chili peppers, chopped
salt & freshly ground black pepper, to taste
1 teaspoon fennel seed
16 fresh prawns
1 handfull elbow macaroni

directions

Heat the olive oil and butter in a frying pan or wok. Fry the onions and garlic until the onion browns at the edges.
Blend the tomatoes, tomato puree, basil, oregano and chilies to a smooth paste. Add to the wok with the salt, pepper and fennel seeds and bring to the boil.
Reduce the heat and simmer for at least 1 hour, stirring occasionally.
Stir in the coriander leaf.
Cook the pasta in salted boiling water for 8 minutes (or as specified). Drain.
Melt the butter is a small frying pan and fry the prawns for 2 – 3 minutes.
Distribute the pasta on a plate, add the prawns and pour over the sauce.