Michael Weldon's fiery prawn pasta
Loaded with flavour, this spicy pasta dish is sure to become a new favourite at the dinner table. It’s great for using up leftover passata or tomato paste.
- 500g rigatoni
- 1 tbs olive oil
- 1 brown onion, finely chopped
- Pinch of salt (optional)
- 3 garlic cloves, sliced
- 1 long red chilli, seeded, thinly sliced
- 1 long green chilli, seeded, thinly sliced
- 1 cup (250ml) passata
- 16 Coles Thawed Australian MSC Banana Prawns, peeled, deveined, halved lengthways
- 1 cup (120g) frozen peas
- 2 tbs butter
- 1 lemon, juiced
- 1/2 bunch flat-leaf parsley, coarsely chopped
- 1/2 cup (35g) fresh breadcrumbs (made from day-old bread), toasted
Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well, reserving 1/4 cup (60ml) cooking liquid.
Meanwhile, heat a large frying pan over medium heat. Add the oil, onion and salt, if using, and cook, stirring, for 5 mins or until onion softens. Add the garlic and combined chilli and cook for 1-2 mins or until just tender.
Add the passata and reduce heat to medium-low. Bring to a simmer. Cook, stirring occasionally, for 5 mins or until heated through. Add the prawns and peas and cook, stirring occasionally, for 2-3 mins or until prawns curl and change colour. Add pasta and reserved cooking liquid. Toss to combine. Remove from heat. Stir in the butter. Season and add lemon juice to taste. Toss to combine.
Divide the pasta mixture among serving bowls. Sprinkle with parsley and breadcrumbs to serve.
Serve with lemon wedges