Summary

Ingredients

• 500 g tomato (s)
• 0.5 ½ bunch parsley, smooth
• 0.5 ½ bunch basil
• 400 g ribbon noodles (whole rain)
• sea-salt
• 4 clove (s) garlic
• 60 g butter
• 50 g almond (s), sliced
• 250 g scampi, peeled
• Pepper, black, freshly ground

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Instructions

1. Peel the tomatoes, quarter them, remove the stalk roots, core and cut lengthways into strips.
2. Rinse the parsley and basil, pat dry, remove the stalk and chop finely.
3. Cook the pasta until al dente according to the instructions on the packet.
4. Fry the peeled and quartered cloves of garlic in the butter over low heat until they start to brown. Then take it out.
5. Add the almonds and fry briefly.
6. Add the tomatoes and cook for 5 minutes while stirring.
7. Rinse the scampi, drain them, add to the tomatoes and cook for 3 minutes.
8. Stir in the herbs and season to taste with salt.
9. Drain the pasta, drain very thoroughly, pour into a bowl and quickly mix with the scampi and tomato mixture. Grind with plenty of pepper and serve immediately.
10. Serve with a green salad with lemon marinade (decorated with cress).