Pasta Udang Berempah Pedas

Name: Pasta Udang Berempah Pedas
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 2 servings
Cuisine: Contemporary Global Halal Fusion
Ingredients: 1 tbsp olive oil; 1 tbsp butter; 1 medium onion; 1 head garlic; 350 g tinned plum tomatoes; 3 tbsp tomato puree; 1 handful fresh basil; 1 tsp dried oregano; 6 small hot red chili peppers; salt & freshly ground black pepper; 1 tsp fennel seed; 16 fresh prawns; 1 handfull elbow macaroni

A pasta of prawns, tinned plum tomatoes and tomato puree, seasoned with fennel seed and simmered on the stove.

1 hr 30 min · Serves 2 · Medium

Method

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Time: Prep 20 min · Cook 70 min · 90 min total
Difficulty: medium

1
Heat the olive oil and butter in a frying pan or wok. Fry the onions and garlic until the onion browns at the edges.
2
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.
3
Reduce the heat and simmer for at least 1 hour, stirring occasionally. Stir in the coriander leaf.
60 min
4
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.
5
Distribute the pasta on a plate, add the prawns and pour over the sauce.