The Simplest Prawn Pasta
This is by far the simplest pasta to make. The extra virgin olive oil makes this dish wonderfully rich and allows the sauce to stick to the pasta.
The chilli oil that I use is not overly spicy, just giving a nice kick and using just a small amount of tomato doesn't over-power the sauce.
2—16 large raw prawns
60-80ml Extra Virgin Olive Oil
2-3 cloves garlic finely chopped
1 onion finely chopped
40ml white wine
2 -3 tablespoons of tin tomato (I usually just use the juice)
1 ladle of pasta water
1 tsp of chilli oil (I use thislaoganma-chilli-oil-hot)
Salt & Black Pepper to taste
Pasta of your choice, I use Spaghetti
1.) Start by getting a pot of water to boil add some salt
2.) Around 5 mins before the water is boiled (if using fresh pasta that only takes 2-3 mins to cook, start step 3 when you put your pot on to boil
3.) Use a heavy based fry pan or saucepan on low heat and add both the olive oil and chilli oil. Next add the garlic and let the garlic infuse the oil
4.) Keeping it on low heat, add your finely chopped onions and cook on low-ish heat for 10 mins stirring regularly.
5.) Meanwhile add your pasta to the boiling water (if using fresh, add the pasta at step 8)
6.) Now increase the heat on the pan, and add your white wine, let the alcohol evaporate (1-2 mins)
7.) Add the tomato and also a ladle of pasta water, season with salt & pepper
8.) 3 mins before the pasta is done, add the prawns to the fry pan, placing them evenly on a single layer in the pan, cover with lid lowering to medium heat. After 1 ½ mins, turn the prawns over, cover and cook for a further 1 ½ mins
9.) Before draining the pasta, keep another ladle of pasta water aside. Drain pasta and add to the pan with the sauce, mix thoroughly along with the ladle of pasta water.
Serve hot and add some chopped parsley!
Written by Jun Sawa