Spaghetti with prawns & tomato


A friend of mine (nameless) has a lovely, expensive kitchen which at best generally gets used for boiling water and heating up ready made meals. If like this person, you claim to have “No time to cook” then this will suit you down to the ground. It takes as long as a pan of pasta to boil. And it’s seriously delicious! This Italian recipe serves 2.

3 ripe tomatoes (peeled, deseeded and chopped).
2 garlic cloves (finely chopped)
2 tablespoons parsley (finely chopped)
3 tablespoons olive oil
70ml white wine
1 teaspoon anchovy paste (you can also mash 1-2 anchovies if you can’t find the paste)
1 red chilli (deseeded and finely chopped)
15-20 raw king prawns
Salt & Pepper
Spaghetti for 2 (you decide)

In a large, deep pan fill 3/4 full of water and a teaspoon salt (optional) and bring to boil. Add the pasta and stir every 2-3 minutes. Cook for as long as it says on the packet. Drain it, then put it back in the pan pour over a little oil and put on the lid.


In a large pan, heat the oil and fry the parsley, garlic and chillies for 1-2 minutes. Add the teaspoon of anchovy paste and stir for 30 seconds. Add the prawns and the tomatoes then the wine. Let the sauce cook for no more than 5 minutes. Season with some salt & pepper to your taste, The anchovies can be salty so taste before you add any further salt. Remove from heat.

Pour the prawns in their sauce into the pasta pan and stir thoroughly. Transfer to serving bowls.

With a little drizzle of oil and some bread and salad if you like. No parmesan is required as it’ll take over tastewise.

NB. To peel a tomato, score the tomato around with a knife in a cross at the top and bottom. Pour over boiling water, and leave for 2-3 minutes. Remove from the water and just slide the skin off. It’s better to do this as tomato skin can be a bit chewy. Looks nicer too, if you’re into that.

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