I must apologise first for the picture with this post. I was so keen to eat it I forgot to photograph it first and so you have a part eaten version to look at.
This is comfort food at its best and took the time needed to cook the pasta to prepare and cook the rest of the meal. I did have prawns available. However to keep kosher, vegetarian or vegan (or just do not happen to have prawns in) you can replace with a suitable alternative.
Spicy Prawns and Spaghetti
Served two who wanted a good portion.
- Uncooked prawns, as much as you like. I used 400 grams
- 1 green chilli, deseeded and sliced (keep the seeds in if you like it really spicy)
- Handful of cherry tomatoes quartered
- Half a red onion finely chopped
- Small carton/bottle of Passata
- Juice of one lime (optional)
- Dried parsley (other herbs will do)
- 1 calorie garlic oil spray (I was being lazy here, you could chop some garlic)
- Grated Parmesan
- Spaghetti (I used wholemeal but this is not essential, just a preference).
- Put a pan of water on to heat for cooking the pasta.
- Spray a wok or large frying pan with the spray oil and put on a high heat.
- When the spray oil is hot add the onions and chillis, cook until softened and then add the cherry tomatoes.
- After a couple of minutes add a good glug of the Passata. You can vary this depending on how much sauce you want.
- Cook for a further five minutes and then add the basil and lime juice. Turn down if waiting for the pasta to cook.
6. When the pasta is almost ready add the prawns and cook until they are a healthy pink colour on all sides.
7. Drain the pasta and serve with the prawn sauce on top.
8. Sprinkle with a little grated Parmesan.
9. If you are wearing a white shirt/top tuck in a tea towel (bigger than a napkin) before you started eating, splashes are inevitable.
You will note that as always I have not mentioned salt or pepper. Add this to your taste but I do not often use these. You can let the natural flavours take over.