2 tbsp olive oil
300gm raw prawns, peeled, deveined, tails and heads off
2 cloves garlic, finely chopped
1 tsp chilli flakes
1 green onion, sliced on the diagonal
200ml chicken stock
50ml white wine
200gm angel hair spaghetti
2tsp dried parsley flakes
50gm rocket, roughly chopped
4 truss tomatoes, each sliced into six segments
salt & pepper
1. Put 2-3 litres water on to boil for pasta.
2. Meanwhile, in a large frying pan, saute prawns over a high heat with a sprinkle of salt and pepper. Set aside and cover.
3. Reduce heat to medium, add garlic, chilli and onion to the pan. Saute until garlic is golden and fragrant.
4. Add white wine, raise heat to high, let alcohol bubble away.
5. Add passata and stock, stir well, reduce heat to medium-high and leave on a high simmer to reduce.
6. When water is boiling, add pasta, cook for a minute less than time on the packet, about four minutes.
7. Drain cooked pasta, add to reduced sauce – it should still be quite runny, not thick.
8. Add prawns, parsley and rocket. Use two wooden spoons to mix thoroughly, still over medium-high heat. Season to taste.
9. Use tongs to divide between two serving bowls, working quickly.
10. Scatter tomato segments on top, grind some pepper on top, and serve.
Any thin, long pasta will do, e.g. linguine. Adjust cooking time accordingly.
Feel free to use cooked prawns. Reduce cooking time to just brown and warm them a little.
Don’t worry if the sauce seems too runny – once the prawns and rocket are mixed through it’ll be fine.
Spoon any remaining sauce in the pan over the pasta before adding the tomatoes and serve bread to sop up the sauce.