Spaghetti with Shrimps in Italian Tomato Paste
Ivy Ng - President of Hong Kong Nutrition Association, said "Make your own tomatoes sauce with fresh tomatoes, parsley and a pinch of salt. When compared to ketchup, this recipe has much more vegetables (Dietary fibre) and less sodium."
Ingredients (Serve 2):
| Spaghetti | 120 gm (about 4 taels) |
| Shrimp | 4 pieces |
| Olive Oil | 1 1/2 teaspoons |
| Dried Chili | 1/2 teaspoon |
| Garlic (minced) | some |
| Onion (diced) | 2 teaspoons |
| Fresh Shiitake Mushroom (sliced) | 1 piece |
| White Mushroom (sliced) | 1 piece |
| Oyster Mushroom (sliced) | 1 piece |
| Chicken Broth | 2 teaspoons |
| Tomato Sauce | 120 gm (about 4 taels) |
Seasonings:
| Salt | 1/5 teaspoon |
Tomato Paste Ingredients (to make 650gm, about 1 catty):
| Tomato | 10 pieces |
| Basil Leaves | 8 pieces |
| Salt | 1/2 teaspoon |
| Sugar | 1 teaspoon |
| Ground White Pepper | to taste |
Cooking Method:
| 1. | Cook spaghetti and set aside. |
| 2. | Dice shrimps. Heat 1/2 teaspoon of oil in a frying-pan, saute shrimps, then add dried chili and cook for another 30 seconds. Set aside. |
| 3. | Heat the remaining oil, saute garlic, onion and mushrooms. Add chicken broth and tomato paste. Season with salt. Add shrimps and combine. Serve with spaghetti. |
Method (Tomato Paste):
| 1. | Dice tomatoes and shred basil leaves, set aside. |
| 2. | Cook tomato dices into sauce in a frying pan. Season with salt. Sprinkle with shredded basil leaves. Done. |
This recipe is provided by Studio City Bar & Cafe
Extract from the CookSmart Issue 5
