TOMATO PASTA WITH SMOKED DRIED CRAFISH

garlic cloves
2 tbsp. fresh parsley
Salt & pepper to taste
2 tbsp fresh basil
2 onion
1 carrot
100g mushrooms (sliced)
1 vegetable stock (cube)
20 g smoked dried crayfish
olive oil
2 tbsp tomato puree
6 fresh tomato or (one can plum tomato)
500g spaghetti
100g olive 
dried herb (mix herb)

Cooking Method:
Heat the oil in a medium saucepan, then add one onion, mushroom, tomato puree and garlic and let them gently cook for 2 minutes.
Blend together tomato, carrot, parsley, onion and the mix in the sauce pan.
then all you do is let the tomatoes simmer on a very low heat, without a lid, for 20 minutes or until almost all the liquid has evaporated.
then add smoked crayfish, olive, vegetable stock, dried herb and salt & pepper for more 10 minutes.
Cook the spaghetti in rapidly boiling salted water for about 9-10 minutes, or to taste. When cooked drain well in the colander.
Toss the pasta into the tomatoes sauce using the pasta tongs to mix well. Add the chopped basil leaves and combine.
Serve at once, passing grated Parmesan cheese (optional).