Crevettes à la sauce tomate et à l’ail

Ingrédients

• 450 g peeled prawns
• 150 ml passata di pomodoro
• 1/2 red onion
• 2 cloves garlic
• 1 tbsp chopped parsley
• 1/2 red chili pepper
• salt & pepper
• olive oil

Préparation

1. 1

   Finely chop the red onion, chili and garlic. Heat the olive oil in a frying pan and sauté the onion until translucent. Then add the garlic and red chili and fry for another minute. Now add the prawns: cook them until they are just opaque (don’t cook them much longer, they will become dry and far less tasty). Pour in the tomato passata and add the parsley. Season with salt and pepper and let it simmer for about 5 minutes. It looks extra nice served in a small tapas dish. Enjoy!