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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 329.4
  • Total Fat: 7.3 g
  • Cholesterol: 140.0 mg
  • Sodium: 623.5 mg
  • Total Carbs: 48.4 g
  • Dietary Fiber: 4.6 g
  • Protein: 19.6 g

View full nutritional breakdown of Garlic, Prawn and Tomato Pasta calories by ingredient
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Garlic, Prawn and Tomato Pasta

Submitted by: CONSCIOUSHEALTH

Introduction

This is one for garlic lovers, and when you have time to let it simmer on the stove! A light but tasty prawn pasta...loads of garlic, a hint of chilli. You can change the ratio's to suit your taste. You will get a better result if you use very ripe, fresh tomatoes rather than canned. If you can spare the calories, replacing half a cup of stock with white wine is also lovely. This is one for garlic lovers, and when you have time to let it simmer on the stove! A light but tasty prawn pasta...loads of garlic, a hint of chilli. You can change the ratio's to suit your taste. You will get a better result if you use very ripe, fresh tomatoes rather than canned. If you can spare the calories, replacing half a cup of stock with white wine is also lovely.
Number of Servings: 6

Ingredients

    2 tblsp (30ml) extra virgin olive oil
    2 medium brown onions, finely sliced
    10-12 garlic cloves, finely chopped (or less if you prefer)
    6-8 large red ripe tomatoes, chopped
    2-3 cups salt-reduced chicken stock
    2 bay leaves
    .5 teasp dried chilli flakes (or to taste)
    freshly cracked black pepper (to taste)
    300 g prawn meat (fresh or frozen OK)
    4 tblsp chopped fresh parsley (loosely packed)
    250g pack of thin spaghetti
    8 tblsp Parmesan cheese finely grated (2 tblsp per person)

Directions

Heat a large, heavy-bottomed skillet or pot over a medium-low heat.

Add olive oil and allow it to warm a little

Add sliced onions and garlic, and cook slowly until they are golden and caramelised (you will need to keep checking and moving them around in the pan to ensure even caramelisation - approx half an hour or more)

Add tomatoes, stock, bay leaves and chilli. Stir, and put lid on. Allow to cook down slowly, until the tomatoes have collapsed, and the mixture is thick (not soupy). Add some more stock if you need to - the main thing is that the tomatoes have to cook long enough to get lovely and thick.

Meanwhile, cook the pasta according to packet directions. Thin spaghetti or linguine is very nice with this.

When tomato mixture is thick and lovely, add the prawns. Cook until the prawns are cooked but still firm, or to your liking. Taste for seasoning and add as required. Remove from the heat, and stir through chopped parsley.

To finish, place the cooked pasta into the skillet with the sauce, and gently toss until coated.

Serve into individual bowls topped with 2 tblsp finely grated parmesan, and a lovely big green salad. (A dressing that includes lemon juice is a good compliment.)



Serving Size: Makes 6 pasta bowl serves (approx 2 cups each)

Number of Servings: 6

Recipe submitted by SparkPeople user CONSCIOUSHEALTH.






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