10 minute Puttanesca with King Prawns

A tasty quick and simple mid week tea that has left a lovely taste in my mouth! You can also have this without the prawns for a nice vegetarian dish. This is a variation of a recipe I read in my Olive magazine.

Why people buy jars of horrible tasting pasta sauce is beyond me when this is so quick and simple.

Serves 2

150g Spaghetti
1 large clove of garlic, crushed
1 pinch of chilli flakes depending on how hot you like it
6 chopped sunblushed or sundried tomatoes
2 large tomatoes, diced ( I used 12 cherry toms)
1 tbsp small capers, chopped.
15 Black olives chopped in half
Olive oil
Basil . a few leaves chopped.
12 large raw king prawns. ( You can used cooked but raw are best)

Cook the pasta in boiling salted water.

Put the Garlic, chilli, tomatoes, olives and capers in a pan and cook gently in 2 tbsp of olive oil and a few pinches of salt.

When the pasta is cooked (al dente) drain but keep 1/4 pint of the liquid in the pan. Throw in the tomatoes mixture and mix thoroughly and add some salt and pepper to season.

Don’t clean the pan that you cooked the tomato sauce in, but add a table spoon of oil and fry the prawns making sure that they get a coating from the scraps of tomato that were left in the pan.

Divide the past and sauce mixture into large bowls and add the prawns on top and some chopped basil.

Who needs Dolmio!



I forgot to add my basil… 😦





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