Bucatini with garlic prawns



  • 350g bucatini or other long pasta
  • 2 tbs olive oil
  • 3 garlic cloves, finely chopped
  • 20 green tiger prawns, peeled (tails intact)
  • 500ml tomato passata (sieved tomatoes - see note)
  • Pinch of sugar
  • Basil leaves, to garnish (torn if large)

Cooking Directions:

  1. Cook pasta in a large pan of boiling salted water according to packet instructions. Drain, reserving 1/4 cup (60ml) of the cooking liquid. Return pasta to pan (off heat) with the reserved liquid and toss.
  2. Meanwhile, heat the oil in a deep frypan over medium heat. Add garlic and stir for 20 seconds or until fragrant. Add prawns stir for 2 minutes or until beginning to colour. Add the passata and bring to the boil, then reduce heat to low and simmer for 5 minutes until thickened. Season sauce to taste with sugar, salt and pepper.
  3. Divide pasta among bowls and top with prawns. Serve scattered with basil.


  • Passata is available in bottles from supermarkets and delis.

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