Summary

Ingredients

• 500 g spahetti, thin (spahettini)
• 1 medium bell pepper (s), red, finely chopped
• 1 large onion (s), finely diced
• 2 medium tomato (s), diced into small pieces
• 5 clove (s) garlic, finely diced
• 3 tablespoon pesto, red
• 5 anchovy fillet (s), finely chopped
• 150 g shrimp (s)
• 1 small Glass olives, filled with red peppers, cut into small pieces
• salt and pepper
• sugar
• Herbs at will
• olive oil

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Instructions

1. Cook the spaghettini al dente in salted water, drain and set aside.
2. Heat plenty of olive oil in a high-walled pan. Put the peppers, onions, tomatoes, garlic, anchovy fillets and the olives in the oil and fry for 6-7 minutes, turning. Now add the pesto and season with the salt, pepper and sugar. Add herbs to taste. Add the prawns to the sauce and let them steep for a few more minutes.
3. Put the cooked spaghettini in the pan and mix with the sauce.