Sundried tomatoes & fennel salad

4 Servings

10 minutes

15 minutes


320 g spaghetti

1 white onion, chopped

Kémia Traditional Harissa, to taste

Kémia Sundried tomatoes

20 shrimp tails, cleaned

3 bay leaves

2 tablespoons tomato paste

2 tablespoons extra virgin olive oil

1 tablespoon butter

Salt, to taste

Black pepper, to taste


  1. Cook spaghetti according to the package instructions.
  2. Heat extra virgin olive oil and butter in a skillet over medium heat.
  3. Add chopped onion and cook until lightly golden.
  4. Add shrimp tails ad bay leaves. Cook for 3 to 4 minutes, stirring frequently.
  5. Add harissa to taste, tomato paste, and sundried tomatoes. Add half a ladle of pasta cooking water and stir well to combine. Cook for 7 minutes over medium-low heat.
  6. Drain the pasta and transfer it into the skillet with shrimps.
  7. Toss well to coat.
  8. Serve and enjoy!

Additional Tips

  • Garnish with chopped parsley.
  • If you love spicy food, add roasted Baklouti pepper.