200g cherry tomatoes, halved
200g cleaned calamari, cut into rings
12 frozen prawns, thawed and deveined
2 tbsp EMBORG Perfect Pasta cream (or double cream)
2 tbsp tomato paste
Half a small onion, finely chopped
2 garlic cloves, minced
Fresh red chilli, chopped (optional)
A handful of parsley, chopped
Cook the spaghetti according to the package instructions until it’s al dente.
In a frying pan over medium heat, sauté onions and cherry tomatoes for a few minutes until both soft.
Add garlic, and stir-fry for 1 minute.
Add prawns and calamari.
When the spaghetti is ready, drain and set aside, keeping 1 cup of the pasta water.
Add chopping chillies (if using), cream, tomato paste to the pan. Add some pasta water to the pan, a little bit at a time, and stir until the sauce thickens.
Season with salt and pepper. Add the spaghetti to the sauce and mix well.
Remove from heat and garnish with parsley.
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