Ingredients:
5 tiger shrimp
3 1/2 ounces spaghetti or 3 1/2 ounces ribbon pasta
1 tablespoon olive oil
1 small onions, finely chopped
2 medium tomatoes, chopped
1 garlic cloves
2 anchovy fillets
1/2 tablespoon fresh thyme
1 pinch sugar
salt and pepper
Directions:
Cook spaghetti or ribbon pasta ‘al dente’ according to package directions. Drain, but not rinse.
Meanwhile heat olive in a small pot to medium high heat. Add tiger shrimps and cook on each side for about 1 minute. Take shrimps out, drain and peel.
Cook onions and the whole peeled garlic in the same oil for about 1 minute until onions are tender. Add anchovy filets and crush them. Reduce heat to low and cook for an additional minute.
Add tomatoes and thyme. Do not cook. Tomatoes should only be heated through. Season with a pinch of sugar, salt and pepper to taste. Add peeled tiger shrimps and heat through for about 5 minutes.
Remove garlic clove and add drained noodles or pasta. Mix well, cover and let rest for 2 minutes. Serve.
NOTE: I use garlic only to flavor the tomato sauce. But if you like you can mince 1/2 of the garlic clove and leave it in the sauce.
NOTE: If you like the sweet taste of tomatoes you can use up to 1/2 teaspoon of sugar to bring it up even more.
NOTE: If you like more sauce add 1-2 tablespoons of the pasta cooking water.
Servings: 1
Time preparation: 10 min.
Time total: 30 min.