Theres something about the combination of tomatoes, prawns and spaghetti that just works. Whats great about this dish is that after a little prep, you can get everything else cooked just in the time it takes to cook your spaghetti so its really quick and easy. A great recipe to have up your sleeve!
serves 6
Ingredients
- 2 cloves of garlic
- 1 dried red chilli
- 1 lemon
- 2 handfuls of cherry tomatoes
- sea salt and freshly ground black pepper
- 500g dried spaghetti
- olive oil
- 500g raw fresh prawns, peeled, deveined, tails left intact
- 2 heaped tablespoons tomato purιe
- 1 x 100g bag of wild rocket
To prepare, cook and serve your spaghetti
Peel and finely chop the garlic
Crumble the dried chillies
Finely grate the zest of the lemon and put aside
To prepare, cook and serve your spaghetti
Halve the cherry tomatoes and put aside
Put a large pan of salted water on to boil
Once boiling, add the spaghetti and cook according to packet instructions
To prepare, cook and serve your spaghetti
When your pasta has about 5 minutes to go, add a couple of lugs of olive oil to a frying pan on a medium heat
Add the chopped garlic and crumbled chilli
As soon as the garlic starts to turn golden, add the tomatoes and stir for a few minutes, then add the prawns and stir for another minute
To prepare, cook and serve your spaghetti
Scoop out a small cupful of the pasta water and add it to the prawns with the tomato purιe
Stir and simmer for a couple of minutes
When the pasta is ready, scoop out another cupful of the cooking water then drain in a colander
To prepare, cook and serve your spaghetti
Tip the spaghetti into the pan of sauce, squeeze in the juice of the lemon then tear in half of the rocket and toss well
If the sauce is a bit thick, add a splash of the reserved cooking water to loosen it
Have a taste and season with salt and pepper then divide between your plates
To prepare, cook and serve your spaghetti
Sprinkle over the lemon zest and remaining rocket before serving
© All recipe photgraphy David Loftus and Matt Russell