serves
4
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 3 tbsp extra-virgin olive oil
- 1 kg medium green king prawns, peeled and de-veined
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 punnet cherry tomatoes
- handful of flat-leaf parsley leaves, chopped
- 375 g spaghetti
- 2 handfuls rocket or spinach or both
- ½ cup finely grated parmesan cheese, to serve
- salt and black pepper
Instructions
- Bring a large saucepan of water to the boil for the pasta.
- In a large frying pan, heat 2 tbsp extra virgin olive oil. Cook the prawns, then transfer to a plate and set aside.
- Add the remaining oil to the pan and cook the onion until soft. Add the garlic, cherry tomatoes and parsley. Reduce the heat and cook for 10-15 minutes, or until the tomatoes are stewed.
- Meanwhile, cook the spaghetti according to the packet directions.
- Return the prawns to the frying pan with the tomato sauce and add the rocket and/or spinach. Once the spaghetti is cooked, add to the pan with the prawn tomato sauce and toss well to combine.
- Top the prawn pasta with parmesan cheese and season with salt and pepper.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
