Spaghetti au sambal de tomates indonésien (végane)

Ingrédients

• 5 large tomatoes
• 5 big red chillies
• 7 large shallots, peeled
• 3 cloves garlic, peeled
• 5 tbsp vegetable oil
• 350 g pasta
• Salt to taste
• 2 tomatoes, chopped (optional)
• 2 tbsp coriander leaves (optional)

Préparation

1. 1

   In a large pot, add water, salt, and boil the spaghetti until cooked. Drain and set aside. About 15 minutes.

2. 2

   Roughly chop the tomatoes, chillies, shallots and garlic.

3. 3

   In a wok or a pan, heat the vegetable oil over medium heat.

4. 4

   Add the chopped tomatoes, chillies, shallots and garlic.

5. 5

   Sauté until the tomatoes and chillies are well-cooked, around 8 minutes.

6. 6

   Transfer to a blender and blend until smooth.

7. 7

   Pour over the spaghetti and serve. Garnish with fresh chopped tomatoes and coriander leaves.