Pasta seems to be one of those meals that I end up making when I can’t decide what to make for dinner.
Mostly because I’ve um’d and ahh’d for at least 45 minutes, before realizing that I’ve run out of time to make anything else but a quick pasta!
So this one is one of my favourite favourites!
Its super simple to make and is packed with so much flavour, that you will end up licking your plate (I did)!
I opened a bottle of Two Oceans Pinot Grigio which I thought paired beautifully with this dish (I also used a glug or two in the cooking!)
Recipe serves 2
10 prawns, whole
For the stock
1 onion, roughly chopped
1 celery stick, roughly chopped
1 carrot, roughly chopped
4 black peppercorns
1 bay leaf
1 sprig parsley
2 tbsp (30ml) tomato passata
Splash of white wine
1 – 2 cups water
For the pasta
2 tomatoes, roughly chopped
2 cloves of garlic, crushed
1-2 dried chillies
Good splash of white wine
Handful of fresh parsley, finely chopped
Salt and freshly ground pepper
200g spaghetti, cooked according to packet instructions.
Fresh lemon wedges
- Remove the heads, tails and shells from the prawns and set aside
- Heat a small saucepan with a little oil and gently fry onion, celery, carrots, peppercorns, bay leaf and parsley together for a few minutes or until vegetables are soft.
- Add all the shells, including heads, from the prawns and sauté to release any juices.
- Add tomato passata and wine and allow to evaporate completely.
- Pour in enough cold water (about 1 ½ cups) to cover, and allow to simmer for 20 minutes. Strain and set stock aside.
- Heat a little more olive oil in a frying pan and when hot quickly sauté prawns, garlic and chilli for 1-2 minutes. Season with salt and freshly ground pepper.
- Pour in wine and allow to evaporate.
- Add chopped tomatoes and 1 cup of reserved stock and bring to the simmer.
- Add cooked pasta and toss to combine.
- Garnish with chopped parsley and season with a squeeze of lemon juice.
- Dish spoonfuls of pasta into bowls and pour over a little of the sauce.
- Serve immediately!