Last nights challenge was to NOT get takeaway food but try and make something equally satisfying with no fat in it! I think I succeeded and invented a new sauce for my repertoire that will be used over and over again! I suposse it is quite similar to a Romanesco Sauce but this has no nuts or oil in it.
I originally set out to make a King Prawn curry but decided I’d had enough of rice this week so opted for a pasta dish.I just pulled some ingredients out of the fridge and thought I would see what I could come up with!
Here it is!
King Prawns – 8 -10 per person
1 pack of Cherry tomatoes1 tbsp capers
3 sun dried tomatoes
2 fat cloves of garlic – sliced
1 medium onion – diced
1 whole red chilli
1 tbsp Red wine vinegar (white will do)
1 large red pepper in large 4 slices
15 black olives cut in half lengthways
2 – 3 sprigs of fresh thyme
First of all put the red pepper slices, whole red chilli and cherry tomatoes on a baking tray and toss in oil and salt ( I used fry light as I am trying to be really good and shift some lard) and bake in the oven on 180 for around 25 – 30 minutes. Keep an eye on it so it doesnt get too charred but a bit of charring is good for flavour.
Cook your spaghetti in a pan of boiling salted water.
While the tomatoes are roasting get the rest of the sauce ingredients ready by frying the onion and garlic lightly until soft. When the roasting is finsished put the tomatoes, chilli ( you may want to scrape out some of the seeds if you dont want it firey hot) onions and garlic in a blender with the capers, fresh thyme leaves (discard the stalks) red wine vinegar, pinch of salt and pepper and sun dried tomatoes and whizz up until it is a thick paste. KEEP THE RED PEPPERS ASIDE and slice these into thin strips.
Season your prawns and cook until pink if using raw or until warmed through if using cooked prawns. Take them out of the pan as you do not want to overcook prawns and put in the sauce, red pepper strips and olives and warm through. Thrown the prawns back in and stir through the pasta until it is all coated in sauce.
Season with black pepper and enjoy!