Prawn spaghetti with tomato, basil and chilli
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
- Dietary
- Dairy-freeHealthyNut-free
High in protein and low in fat, this fiery prawn and tomato spaghetti is a deliciously quick and easy dinner for two.
Each serving provides 429 kcal, 31g protein, 56g carbohydrates (of which 12g sugars), 6g fat, 11g fibre and 0.6g salt.
By Tai Ibitoye
Ingredients
- 1 tbsp olive oil
- 200g/7oz raw king prawns, deveined
- 2 garlic cloves, thinly sliced
- 1 small Scotch bonnet chilli, deseeded and finely chopped, or a pinch of dried chilli flakes
- 1 tbsp tomato purée
- 400g tin chopped tomatoes
- 175g/6oz wholewheat spaghetti
- large bunch basil, leaves roughly torn
Method
Heat half the oil in a deep frying pan over a high heat. Add the prawns and half the garlic. Fry for 2–3 minutes or until the prawns turn pink. Tip onto a plate and set aside.
Reduce the heat to medium. Add the remaining oil, the rest of the garlic and the chilli. Fry for 2 minutes. Add the tomato purée and chopped tomatoes, bring to the boil, then reduce the heat to a gentle simmer and cook for 15 minutes.
Meanwhile, cook the pasta in a pan of salted water according to the packet instructions.
Drain the pasta, reserving the cooking water. Add the pasta to the sauce with a ladleful of the reserved cooking water and toss together to coat the pasta. Return the prawns to the pan, add the basil and toss everything together.
