This tasty and simple seafood pasta showcases the prawns without detracting from their delicious flavour.
Ingredients
- 350g bucatini or other long pasta
- 2 tablespoons olive oil
- 3 garlic cloves, finely chopped
- 20 green tiger prawns, peeled (tails intact)
- 500ml tomato passata (sieved tomatoes – see note)
- Pinch of sugar
- Basil leaves, to garnish (torn if large)
Method
- Step 1Cook pasta in a large pan of boiling salted water according to packet instructions. Drain, reserving 1/4 cup (60ml) of the cooking liquid. Return pasta to pan (off heat) with the reserved liquid and toss.
- Step 2Meanwhile, heat the oil in a deep frypan over medium heat. Add garlic and stir for 20 seconds or until fragrant. Add prawns stir for 2 minutes or until beginning to colour. Add the passata and bring to the boil, then reduce heat to low and simmer for 5 minutes until thickened. Season sauce to taste with sugar, salt and pepper.
- Step 3Divide pasta among bowls and top with prawns. Serve scattered with basil.
Nutrition
2142 kj
Energy
11.1g
Fat Total
1.6g
Saturated Fat
5.9g
Fibre
31.4g
Protein
142mg
Cholesterol
573mg
Sodium
68.8g
Carbs (total)
All nutrition values are per serve
Notes
Passata is available in bottles from supermarkets and delis.
- Author: Kate Nichols
- Image credit: Ian Wallace
- Publication: Taste.com.au
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