Spring Prawn Spaghetti
The perfect dish for spring and summer, this prawn pasta combines the freshness of ripe cherry tomatoes and herbs with seared prawns.
Servings: 4 people
Ingredients
- 250 g dried pasta spaghetti or linguine
- 200 g cherry tomatoes
- 2 TBS olive oil
- ½ brown onion finely chopped
- 2 cloves garlic minced
- 1 TBS fresh oregano finely chopped
- 1 TBS fresh basil finely chopped
- 1 pinch dried chilli flakes
- ½ cup dry white wine
- 1 cup tomato passata
- 400 g peeled raw prawns
- ½ lemon
- ¼ cup parsley chopped
- grated Parmesan optional
Instructions
- Bring a large pot of well-salted water to the boil. This is for your pasta, which you'll add in a few minutes.
- Prick cherry tomatoes all over. Add one tablespoon of olive oil to the pan over a medium-high heat and toss in tomatoes. Stir or shake pan occasionally. You want the tomatoes to caramelise and blister.
- Add pasta to boiling water and stir to ensure pasta doesn't stick together. Leave it boiling on high while you get back to your sauce.
- When tomato skins start to brown, add onion, garlic ,oregano, basil and chilli to pan and stir over a medium heat until onion is translucent.
- Pour in white wine and stir, scraping the bottom of the pan to deglaze. When wine has reduced by half, mix in passata.
- When sauce begins to thicken, push it to one side of the pan. Add the remaining olive oil to the other side of the pan and cook prawns. When prawns are nicely browned on one side (this will only take a couple of minutes) turn them over and cook the other side. When browned on both sides, stir them into the tomato sauce.
- Drain pasta and toss it through the sauce. Top with fresh parsley and a squeeze of lemon and serve immediately with the parmesan as an option.