Summery Spaghetti

Summary

Ingredients

• 200 g spahetti
• 2 shallot (s)
• 1 clove garlic
• 250 g cherry tomato (s)
• some ginger, peeled, grated
• 2 tablespoon tomato paste
• some olive oil
• 120 ml water
• sugar
• salt and pepper
• Chilli flakes
• 0.5 ½ mango (s)
• 0.33 cucumber (s), organic
• 250 g shrimp, peeled
• 2 tablespoon basil leaves, cut into strips

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Instructions

1. Cook the spaghetti in salted water according to the instructions on the packet.
2. Peel the shallots and garlic. Wash the cherry tomatoes and cut in halves or quarters depending on the size. Braise everything in the heated olive oil. Add the tomato paste and ginger, deglaze with water and simmer for a few minutes.
3. Peel the mango, remove from the stone and cut into bite-sized pieces. Wash the cucumber, cut in half lengthways, remove the seeds with a teaspoon and cut the cucumber meat into fine slices.
4. Fry the shrimp briefly separately.
5. Drain the spaghetti, mix with the tomatoes, fold in the mango, cucumber, shrimp and basil and season with sugar, salt, pepper and chilli flakes.