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Prawn and tomato spaghetti

Adam Liaw
Adam Liaw

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Prawn and tomato spaghetti.
Prawn and tomato spaghetti.William Meppem

In this simple tomato-based spaghetti, tomato paste is used to flavour the olive oil that coats the pasta for a rich and umami aglio e olio.

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Ingredients

  • 500g dried spaghetti

  • ¼ cup olive oil

  • ½ small brown onion, finely chopped

  • 3 cloves garlic, thinly sliced

  • 2 tbsp tomato paste

  • 2 anchovies, finely chopped (optional)

  • 200g raw prawn meat, roughly chopped

  • 2 tbsp finely shredded basil

  • 2 tbsp finely shredded parsley

Method

  1. 1. Bring a large pot of water to the boil and salt it generously. Cook the spaghetti to al dente.

    2. While the spaghetti is cooking, heat a very large frying pan over medium heat and add the olive oil and onion. Fry the onion for a few minutes, then add the garlic. When the garlic starts to brown, add the tomato paste and anchovies (if using) and cook for about 2 minutes to get the raw taste out of the paste. Add the prawn meat and toss for about 2 minutes, until just cooked. Add the cooked pasta into the prawn mixture along with about 2 tablespoons of the pasta water. Toss to mix, then toss through the basil and parsley and serve.

    Serve with: Adam Liaw's easy berry Chantilly cake

    Find more of Adam Liaw's recipes in the Good Food New Classics cookbook.

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Adam LiawAdam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.

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Original URL: https://www.brisbanetimes.com.au/goodfood/recipes/prawn-and-tomato-spaghetti-20210212-h1txtd.html