Spaghetti with Prawns and Cherry Tomatoes
Info
Preparation Time
Cooking Time
Difficulty
Servings
Ingredients
320g dried Spaghetti
2 Tablespoons Rapeseed (Canola) Oil or Olive Oil Plus a little to drizzle over the finished plate
1 fat clove of Garlic Finely chopped
1/2 a Red Chilli Finely Chopped
26 Cherry Tomatoes
360g Raw Shelled King Prawns
A small bunch of fresh Basil
Salt and Pepper
- Bring a large saucepan of water to the boil and when boiling add some salt and the spaghetti. Cook the spaghetti for 10-12 minutes. Test a strand at 10 minutes. It should be soft and just cooked (“al dente”) with no chalky centre.
- Heat the oil in a large frying pan or saucepan and cook the garlic and chilli over a gentle heat for 2 minutes.
- Then add the cherry tomatoes and cook for a further 2 minutes. Give them a little prod with the back of a wooden spoon to squash them slightly and release the juices.
- Turn the heat up a little and add the prawns. Cook for a further 2-3 minutes, moving the prawns around with a spoon so that they cook evenly and to make sure all of them turn a coral pink.
- Add 3 Tablespoons of water from the spaghetti pot to the prawns to make the prawn and tomato mix a little more sauce-like and cook for a further minute. (You can use tap water if you aren’t cooking the spaghetti at the same time). Then add some torn basil leaves to the sauce.
- When the pasta is cooked, pour off a little of the cooking water into a cup or bowl and pour the rest and the pasta into a colander to drain. Return the pasta to the hot pot and add a little of the reserved pasta water to stop the pasta sticking together in a big clump. Then add the prawn and tomato sauce to the pasta and give everything a good stir.
- Serve the pasta with more torn basil leaves and a little drizzle of good olive oil over the top. If you have lemon oil in the cupboard (and lots of supermarkets now sell flavoured oils) you can use this instead. I serve this with a green salad or some steamed green beans.
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