Prep Time: 10 mins.
Cook Time: 30 mins.
Total Time: 40 mins.
Servings: 12
Ingredients
- One handful shrimp
- Oil
- One cup pasta water
- bouillon
- salt to taste
- One large garlic clove
- One habanero
- Three small bay leaves
- One teaspoon thyme
- One teaspoon black pepper
- One red bell pepper
- One teaspoon white pepper
- One teaspoon smoked paprika
- One large carrot. peeled and cut
- One small dry fish
- Three tablespoon tomato paste
- Three plum tomatoes
- One small onion
Instructions
For the spaghetti
- Put some water to boil in a large saucepan. Stir in a teaspoon of salt and a teaspoon of oil after the water begins to boil.
- Cook the pasta for around eight minutes after adding it. Keep one cup of the pasta cooking water before draining. Run cold water through the spaghetti that has been drained into a colander.
For the Sauce
- In a 350 F oven, roast the garlic, tomatoes, peppers, and half the onion for twenty minutes. It’s up to you whether or not to complete this procedure.
- Put some oil on to heat. Then, throw in the rest of the onion and cook it down until it turns translucent.
- Put in some thyme, black pepper, smoked paprika, and white pepper. Cook for one minute before adding the paste, pepper, garlic, and tomatoes.
- Toss in the bay leaves, dry fish, and carrots, and cook for a few more minutes. Reduce the heat and continue to fry (stirring occasionally) until the oil level rises. to the top; remove excess oil and combine with the pasta, shrimp, and pasta water.
- Put the lid on and cook for three minutes on low.
- Serve and enjoy.
