400 grams spaghetti or bucatini
5 tablespoons olive oil
4 pieces of garlic
1/2-1 red chilipepper (fresh)
1 box cherry tomatoes
400 grams peeled shrimps or 400 grams of salomon backloin
100 grams ruccola salad
1 lemon (lemonpeel)
Boil the pasta so it al dente (a bit resistanse when you bite on it).
Slice the carlic in thin slices and cut the chili in small pieces. (No chili seeds). Fry these two in the olive oil for a couple of minutes, then add the roughly diced tomatoes. Let this boil till you get a nice sause. Taste with salt and pepper, and a pinch of sugar.
Blend the cooked pasta with ruccola and the sauce. Peel the lemon on a cheese grater and stir it all together.
If you want the shrimps you can heat them in the sause just before the sauce is done. I used raw salomon in slices and added it just as I served the meal.
Welcome to my blog. I am a 31 year old woman living in the far north of the world, all the way up in Norway. I love being creative when I have the time, and this blog will be my showroom for my makings. But also there will be nature, traveling and my beautiful Labrador too. Enjoy!