This classic mix of flavours will delight the family on any night of the week, so why not try it tonight?
Ingredients
- 350g spaghetti
- 2 teaspoons olive oil
- 2 garlic cloves, crushed
- 2 long fresh red chillies, deseeded, finely chopped
- 400g peeled green prawns
- 4 large ripe egg tomatoes, deseeded, finely chopped
- 80ml (1/3 cup) dry white wine
- 1/4 cup chopped fresh continental parsley
- Fresh continental parsley leaves, to serve
- Salt, to season
Method
- Step 1Cook the spaghetti in a large saucepan of salted boiling water following packet directions or until al dente (approx 12 min). Drain.
- Step 2Meanwhile, heat the oil in a large frying pan over a medium-high heat. Add the garlic and chilli and cook, stirring, for 30 seconds or until aromatic. Add the prawns and cook for 2-3 minutes or until prawns curl and change colour. Add the tomato and cook, stirring, for 1 minute or until tender. Add the wine and bring to the boil. Cook, stirring occasionally, for 5 minutes or until sauce reduces by half.
- Step 3Add the spaghetti and parsley and gently toss to coat. Taste and season with salt and pepper.
- Step 4Divide pasta among serving bowls. Sprinkle with parsley leaves to serve.
- Low fat
- Low kilojoule
- Low sugar
Nutrition
1933 kj
Energy
5g
Fat Total
1g
Saturated Fat
6g
Fibre
32g
Protein
149mg
Cholesterol
376.24mg
Sodium
5g
Carbs (sugar)
66g
Carbs (total)
All nutrition values are per serve
- Author: Chrissy Freer
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
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