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 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 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.
Don’t forget you can subscribe to this blog and get all the new recipes in your inbox!