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.

Ingredients
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!

 

12391981_10153133008737890_1873399224322339244_n

I forgot to add my basil… 😦

 

 

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

rachel eats

stories, pictures and cooking tales from an english woman living in rome.

What's 4 Dinner Solutions

Recipes and So Much More

Gregous Food

Gous recipes, food photography, recommendations

a whisk and a spoon

connoisseur of fine cake

Fig Jam and Lime Cordial

Living well in the urban village

Lillian's Cupboard

I store all kinds of things about cooking, quilting and some surprises in my cupboard. Check it out.

The Circus Gardener's Kitchen

seasonal vegetarian cooking with a side helping of food politics

Tasty Eats

Tasty recipes from chef Ronit Penso's kitchen

%d bloggers like this: