Prawn and tomato spaghetti

Adam Liaw
Prawn and tomato spaghetti.
Prawn and tomato spaghetti. Photo: 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.


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


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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