Spaghetti with prawns, rocket, chili and semi dried tomatoes

recipe

Spaghetti with prawns, chili and tomatoes

Spaghetti with prawns, chili and tomatoes

I always like more topping on my pasta so I've specified 12 prawns per person. If you get king prawns you could serve 6 prawns per person. There's something so heart swelling about seeing a huge plate of spaghetti coming towards you with lots of seafood on top. I always pick the meat and leave most of the pasta behind so I'm one that most certainly requires a lot of topping. I've always wanted to use this frosted plate for something. I realise that it would best suit a Scallop dish but I felt that the seafood theme would carry it off and I hope you see the method to my madness.

Spaghetti with prawns, chili and tomatoes

Spaghetti with prawns, rocket, chili and semi dried tomatoes

An original recipe by Not Quite Nigella

Serves 2

  • 250g spaghetti
  • 1/4 spanish onion thinly sliced
  • 2 cloves garlic thinly sliced
  • 1 large chili diagonally sliced (or 1 small birdseye chili seeds removed if you like it really hot)
  • 1 tablespoon olive oil
  • 24 medium prawns
  • 50g semi dried tomatoes sliced
  • 75g rocket
  • 1 1/2 cups passata (or tomato pasta sauce of your choice)

Step 1 - Boil spaghetti in plenty of salted boiling water

Step 2 - Meanwhile saute onion, garlic and chili in large frypan with olive oil until onion is soft. Add passata and semi dried tomtatoes and passata, season with salt and pepper.

Step 3 - Add prawns and half of the rocket and cook until prawns are just done.

Step 4 - Drain spaghetti and add spaghetti to the large frypan coating in the sauce. Serve on plate and place prawns on spaghetti and top with remaining rocket divided into 2.

Spaghetti with prawns, chili and tomatoes