Ingredients
350g bucatini or other long pasta
2 tbs 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
Cook 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.
Meanwhile, 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.
Divide pasta among bowls and top with prawns. Serve scattered with basil.
350g bucatini or other long pasta
2 tbs 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
Cook 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.
Meanwhile, 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.
Divide pasta among bowls and top with prawns. Serve scattered with basil.
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