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.