Prawn, garlic and chilli bucatini

Prawn, garlic and chilli bucatini
Prawn, garlic and chilli bucatini Photo: Peter Rae
Difficulty
Easy

A fast and tasty summer pasta dish.

Ingredients

400g bucatini or spaghetti

extra virgin olive oil

1 large, peeled, chopped red onion

4 peeled, finely chopped cloves of garlic

2 finely chopped long red chillies

16 large green (raw) king prawns

a handful of coarsely chopped flat-leaf parsley

Method

Cook pasta in plenty of lightly salted boiling water for about 8 minutes or until al dente. Drain.

Meanwhile, heat 2 tbsp extra virgin olive oil in a large saucepan and cook onion over low heat for 3-4 minutes or until soft. Add garlic and chilli and stir for 2 minutes.

Peel and devein 16 large green (raw) king prawns and add to onion mixture. Cook prawns 2-3 minutes on each side or until just coloured. Remove from heat. Add drained pasta to prawn mixture. Add a handful of coarsely chopped flat-leaf parsley and season with salt flakes and cracked black pepper and stir.

To serve, divide between four warm pasta bowls and drizzle with a little extra virgin olive oil. 

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