Trenette with shrimp and chickpeas
Instructions
Sauté the leek into rings with olive oil, then add the diced tomatoes, the concentrate, pepper and salt.
Bake for 15 minutes and add the chickpeas.
Cook for 4 ' shrimp with a little oil and garlic and combine them with tomatoes and chickpeas.
Season the sauce with cooked al dente trenette, pepper and garnish with Basil.
Ingredients and dosing for 4 persons
- 350 g of type trenette pasta
- 4 perini tomatoes peeled
- 1 pinch of chili
- Salt
- 1 leek
- 1/2 shot of olive oil
- 200 g of shrimp tails
- Pepper
- Basil
- 1 tablespoon of tomato paste
- 1 box of ceci au naturel
- 1 clove of garlic