Summary

Ingredients

• 200 g linuine or spahetti
• 225 g Kin Prawns, frozen
• 1 lemon (s)
• 1 teaspoon thyme
• 1 pinch (s) salt
• 4 cl white wine
• 2 tablespoon olive oil
• 1 tablespoon garlic oil

For the sauce:

• 400 g tomatoes, chunky
• 1 teaspoon tomato paste
• 2 tablespoon olive oil
• 1 small onion (s)
• 2 cloves garlic
• 2 teaspoons oregano
• salt and pepper
• 1 pinch (s) sugar
• some chilli, possibly
• some basil for garnish

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Instructions

1. For the sauce, cut an onion into approx. 4 mm cubes and the garlic into approx. 2 mm cubes. Heat a saucepan with 2 tablespoons of olive oil and sauté the onion over medium heat. Then add the garlic and remove the pot from the stove and let the garlic steep for 3 minutes while stirring.
2. Add the tomatoes and tomato paste and place back on the stove. Add the oregano, a pinch of salt, sugar, a little pepper and stir well so that the oregano does not clump. Let everything simmer over low heat with the lid (level 1 - 2) for 1 hour, or prepare the day before. When the sauce is too runny, let it boil a little more without a lid and add seasoning if necessary.
3. Cook the pasta in salted water according to the package instructions, then drain. Save some pasta water to dilute the sauce if necessary.
4. Thaw the prawns at least 1 - 2 hours beforehand and remove the intestines if they are still in there. Then mix the prawns in a bowl with olive oil, lemon juice from half a lemon, the thyme and a pinch of salt and let marinate briefly.
5. Place the pan on the stove, heat it well and add the prawns to the hot pan and fry for 3 - 4 minutes. Then deglaze with the white wine and remove from the stove.
6. Swirl the prawns in the pan so that everything combines with the white wine. Pour the cooked spaghetti on top and mix with a dash of garlic oil or fresh thin slices of garlic.
7. Now add the warm tomato sauce and mix everything together again. If you like, you can also drizzle olive oil over it, or if it is too dry, pour 1 - 2 tablespoons of the pasta water over it. Arrange on plates and garnish with basil.