Garlic, Prawn and Tomato Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 tblsp (30ml) extra virgin olive oil2 medium brown onions, finely sliced10-12 garlic cloves, finely chopped (or less if you prefer)6-8 large red ripe tomatoes, chopped2-3 cups salt-reduced chicken stock2 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 spaghetti8 tblsp Parmesan cheese finely grated (2 tblsp per person)
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.
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.
Nutritional Info 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
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