Pasta Udang Berempah Pedas

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 medium onion, finely chopped
• 1 head garlic, finely chopped (10 cloves)
• 350 g tinned plum tomatoes, with juice
• 3 tablespoons tomato puree
• 1 handful fresh basil
• 1 teaspoon dried oregano
• 6 small hot red chili peppers, chopped
• salt & freshly ground black pepper, to taste
• 1 teaspoon fennel seed
• 16 fresh prawns
• 1 handfull elbow macaroni

1. Heat the olive oil and butter in a frying pan or wok.
2. Fry the onions and garlic until the onion browns at the edges.
3. Blend the tomatoes, tomato puree, basil, oregano and chilies to a smooth paste.
4. Add to the wok with the salt, pepper and fennel seeds and bring to the boil.
5. Reduce the heat and simmer for at least 1 hour, stirring occasionally.
6. Stir in the coriander leaf.
7. Cook the pasta in salted boiling water for 8 minutes (or as specified).
8. Drain.
9. Melt the butter is a small frying pan and fry the prawns for 2 3 minutes.
10. Distribute the pasta on a plate, add the prawns and pour over the sauce.

olive oil, butter, onion, garlic, tomatoes, tomato puree, basil, oregano, hot red chili peppers, salt, fennel seed, prawns, macaroni

Taken from www.food.com/recipe/pasta-udang-berempah-pedas-522758 (may not work)