Angel Hair Pasta With Scamp
|Olive oil||1 Tablespoon|
|Brown onions||400 Gram, finely chopped (2 Large Pieces)|
|Garlic||4 Clove (20 gm), crushed|
|Canned tomatoes||800 Gram (Two 400 Gram Cans)|
|Roasted capsicum pesto||2 Tablespoon|
|Dry white wine||125 Milliliter (1/2 Cup)|
|Angel hair pasta||375 Gram|
|Scampi||1 1⁄4 Kilogram, prepared (24 Pieces)|
|Tightly packed basil||1⁄2 Cup (8 tbs), shredded (Use Fresh)|
Heat oil in large pan; cook onion and garlic until onion is just browned.
Add undrained crushed tomatoes, pesto, sugar and wine; simmer, uncovered, about 15 minutes or until sauce thickens slightly.
Meanwhile, cook pasta in large pan of boiling water until just tender; drain.
Add scampi flesh to tomato mixture; simmer, uncovered, until just changed in colour.
Stir in basil.
Serve sauce over pasta.