INGREDIENTS (Servings: 4)
500 gr Wholemeal Spaghetti
(save 1 1/2 cups spaghetti stock)
8 tablespoons olive oil
3 cloves garlic, minced (centre root removed)
16 medium shrimps, peeled and deveined
3 chopped medium ripe tomatoes
1 1/2 tablespoons tomato paste
1 tablespoon finely chopped fresh basil and 1/4 teaspoon dried
1 cup crumbled feta cheese
salt, sweet paprika, black pepper to taste
Directions
1.Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Save 1 1/2 cups for salsa and then drain. Add 2 tbs olive oil and shake to well combine spaghetti.
2.While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic; cook and stir until fragrant, about 1 minute. Increase to high heat, add shrimps, and cook 3 to 5 minutes. Remove shrimps from skillet. Pour in the tomatoes, dried basil and heat through. Add spaghetti stock mixed with tomatoe paste. Stir well and cook at high heat until saltsa starts to thicken (3 to 5 mins). Add sauted shrimps. Season with basil, salt and both peppers.
3.Remove from heat. Toss the cooked pasta in the saltsa, and sprinkle with crumbled feta to serve.
