I don’t think that there is anything nicer than coming home and having a decent glass of wine with a good pasta dish! Pasta works all the time; it’s easy and great to combine in all different ways. Friends and family often ask me how I find the time and energy to still cook after a long day of working. And indeed I have to admit; we never eat at 6 o’clock, it’s often closer to 8 but I still love cooking myself especially if the result is a very nice pasta dish. This is one of the dishes that I’m happy to cook even at 9 PM if I can eat the result myself 😉
Ingredients for 4 pers.:
- 300 gr shrimps
- 5 tomatoes
- 200 gr pasta flour
- 2 eggs
- olive oil
- sea salt
- pepper
- ½ red chili pepper
- 1 clove of garlic
- fresh thyme
- fresh parsley
- fresh basil
- fresh sage
How to prepare it:
As with all my pasta recipes, I’m making the pasta myself but I’ll also make a note down in the recipe when you can start cooking the ready-to-cook pasta.
If you are making fresh pasta, start with prepping the pasta dough. Take 200 gr of pasta flour and mix this (in you food processor) with 2 eggs and a dash of salt. Once the dough is becoming a nice boll, you put the dough in a bowl in the fridge. You can already put a pan with water on the stove, do the same when you are using dried pasta.
Chop all the fresh herbs. Cut open the red chili pepper, take out the seeds and cut half of the pepper in thin slices. Peel off the skin of the garlic, cut the garlic in half and take out the root.
Boil some water for the tomatoes in the meantime, make a small cross in the upper skin of the tomatoes and put them in a bowl. Poor the cooking water over it.
Peel of the skin of the shrimps if needed. Make a clean cut in the length of their skin and take out the intestines.
You’ll see that the skin of the tomatoes is coming loose from the tomatoes; drain down the water and just rinse the tomatoes with some really cold water. Peel off the skin, take out the pulp and cut the tomatoes in small blocks.
Now that all ingredients are ready to be used, it’s time to start prepping the pasta.
Make sure your counter top is clean and dry to roll out the pasta dough. Cover your counter top with some flour and roll out the pasta dough until you can cut it into pieces that fit into the pasta machine.
Pull the pasta sleeves approx.. 3 times through the pasta machine. For this dish I’ve used tagliatelle. So once the sleeves are thin enough you can take them through the tagliatelle shaper. After this, hang them on your drying rack.
Add sea salt and olive oil to the boiling water. Put the fresh pasta in the pan. It needs to boil for 5 minutes.
Put a frying pan on the stove. Add a sip of olive oil, don’t be thrifty! Once the olive oil is hot, add the chili pepper and squeeze the garlic into the frying pan. Let it fry for a minute and after that, add the shrimps and sprinkle some pepper on top. Let the shrimps bake for about 2 minutes. Add the thyme and sage, bake it for another minute, after that bake the tomatoes, parsley and basil. After 3 minutes add 3 tablespoons of the broth of the pasta. Once it’s all cooking again, add the pasta to the frying pan. Boil everything another 2 minutes before serving.
Enjoy!!
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