This spaghetti with prawns, tomatoes, garlic and chilli recipe is quick to prepare, and reasonably quick to cook. While the tomato sauce is simmering you can go off and do something else...set the table, wash up any dishes etc!
It's a pretty simple dish to pull together, but sometimes simple is best. The tomato sauce is pretty spicy hot, especially if you leave the seeds in the chilli (I did!), but it's full of flavour and we really enjoy it.
Tip
- This spaghetti with prawns, tomatoes, garlic and chilli recipe is easily adapted if you’re cooking for less or more people.
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How to make this Spaghetti with Prawns, Tomatoes, Garlic and Chilli
Ingredients
- 4 tbsp olive oil
- 5 cloves garlic, finely chopped
- 400g tin chopped tomatoes
- 1 fresh red chilli, deseeded (optional) and finely chopped
- salt and freshly ground black pepper
- 300g dried spaghetti, or linguine
- 350g raw peeled prawns
- 2 tbsp flat leaf parsley, roughly chopped, to garnish
Instructions
- Heat 2 tbsp of the oil and the garlic in a medium saucepan over a medium to low heat. Cook the garlic until just beginning to colour (approx. 2 to 2.5 minutes). Add the tin of tomatoes and chopped chilli. Bring to the boil, then simmer over a medium to low heat for 30 minutes until the oil separates from the tomatoes. Season with salt and freshly ground black pepper, to taste.
- Halfway through the cooking of the tomato sauce, cook the pasta according to the packet instructions, drain and return to the pan.
- Heat the remaining 2 tbsp of oil in a frying pan over a high heat. Add the prawns and stir-fry for 2 minutes until pink. Add the prawns to the tomato sauce, and simmer over a low heat until bubbling.
- Now add the pasta and stir to mix well. Divide between warm pasta bowls, garnished with chopped parsley. Serve immediately and enjoy.
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Spaghetti with Prawns, Tomatoes, Garlic and Chilli
Equipment
Ingredients
- 4 tbsp olive oil
- 5 cloves garlic finely chopped
- 400 g (14 oz) tin chopped tomatoes
- 1 fresh red chilli deseeded (optional) and finely chopped
- salt and freshly ground black pepper
- 300 g (10.6 oz) dried spaghetti or linguine
- 350 g (12.3 oz) raw peeled prawns
- 2 tbsp flat leaf parsley roughly chopped, to garnish
Instructions
- Heat 2 tbsp of the oil and the garlic in a medium saucepan over a medium to low heat. Cook the garlic until just beginning to colour (approx. 2 to 2.5 minutes). Add the tin of tomatoes and chopped chilli. Bring to the boil, then simmer over a medium to low heat for 30 minutes until the oil separates from the tomatoes. Season with salt and freshly ground black pepper, to taste.
- Halfway through the cooking of the tomato sauce, cook the pasta according to the packet instructions, drain and return to the pan.
- Heat the remaining 2 tbsp of oil in a frying pan over a high heat. Add the prawns and stir-fry for 2 minutes until pink. Add the prawns to the tomato sauce, and simmer over a low heat until bubbling.
- Now add the pasta and stir to mix well. Divide between warm pasta bowls, garnished with chopped parsley. Serve immediately and enjoy.
Notes
- This spaghetti with prawns, tomatoes, garlic and chilli recipe is easily adapted if you’re cooking for less or more people.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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