Made with AI
Tomato & Crayfish Spaghetti with Curry-Thyme Infusion
35 min 374 kcal per serving Medium
Ingredients
4 Servings
- dry spaghetti320 g
- vegetable oil1,5 tablespoons
- onion, finely chopped150 g
- dried thyme2 teaspoons
- curry powder0,5 teaspoon
- chopped tomatoes (tin)400 g
- ground crayfish2 tablespoons
- Maggie cube1 cube
- ground black pepper1 teaspoon
- salt1 teaspoon
Instructions
- 1
Bring a large pot of salted water to a boil. Add the dry spaghetti and cook according to package instructions until al dente. Drain and set aside.
- 2
While the spaghetti is cooking, heat the vegetable oil in a large pan over medium heat.
- 3
Add the finely chopped onion and sauté for 3-4 minutes until soft and translucent.
- 4
Stir in the dried thyme and curry powder, and cook for 1 minute until fragrant.
- 5
Add the chopped tomatoes (with their juice) to the pan. Stir well and let simmer for 8-10 minutes, allowing the sauce to thicken slightly.
- 6
Sprinkle in the ground crayfish, crumble in the Maggie cube, and add the ground black pepper and salt. Mix thoroughly and simmer for another 3 minutes.
- 7
Add the drained spaghetti to the sauce. Toss well to ensure the pasta is evenly coated with the tomato and crayfish mixture.
- 8
Taste and adjust seasoning if necessary. Serve hot, garnished with extra thyme if desired.
