Spicy Prawns with Penne

This was a simple sauce to serve with pasta. It was a cinch to make. The addition of anchovies to the sauce really lifts the seafood element of the dish. It was extremely moreish and thankfully very healthy!

RECIPE: (serves 2)

16 raw king prawns
2 tablespoons olive oil
1 onion (finely chopped)
1 stick celery (finely chopped)
4 anchovies (roughly chopped)
2 coves garlic (finely chopped)
salt & pepper
1/2 teaspoon dried oregano
1-2 teaspoons flaked chillies
400ml tomato pasata
1 tablespoon black olived (pitted and roughly chopped)
2 tablespoons fresh Italian parsley (chopped)

Heat a large pan with the oil over a moderate heat, gently fry the onions and celery for 5-6 minutes until lightly browned and soft. Add the anchovies, garlic, oregano, flaked chillies, salt & pepper and stir for 1 minute. Turn up the heat and add the passata add 200ml water and stir well. Bring the sauce to a simmer, then reduce the heat to low and simmer gently, partially covered for 15 minutes. Add the prawns and simmer for 5 minutes. Remove from the heat.

Cook your penne according to the packet instructions. Drain, then return to the pan. Add 2-3 ladles of the sauce (without prawns) and stir into the penne along with the olives and parsley. Ladle into serving bowls and arrange the prawns on top before serving. I never use parmesan cheese when serving seafood pasta. Neither should you!

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