In this easy recipe for a midweek dinner, prawns are cooked with tomatoes, garlic, red onion and white wine, then tossed with pasta and sprinkled with parmesan cheese. The whole dish takes less just half an hour to cook.
- 500g dried pasta of choice
- 2 x 400g tins chopped tomatoes
- 100ml white wine
- 3 tbsp. tomato puree
- 2 red onions
- 6 garlic cloves
- 2 tbsp. each butter and oil
- 500g prawns, peeled, deveined and cleaned
- 100g parmesan cheese
- Small handful finely chopped basil leaves
- Salt and pepper
Finely dice the onions and mince the garlic cloves. Bring a pot of salted water to the boil, add the pasta and cook according to packet instructions.
Heat the butter and oil in a large saucepan. Add the onions and fry until soft and sweet, around 5 minutes. Add the garlic and fry for 1-2 minutes, then add the tomato puree and stir. Cook for 2-3 minutes.
Add the wine, stir and bubble for a couple of minutes. Add the tomatoes, stir and simmer for 10 minutes. Add the prawns and simmer for another 5 minutes. Once the prawns are pink, stir in the basil and half the cheese.
When the pasta is cooked, toss with the sauce along with a little of the pasta cooking water. Season with salt and pepper to taste. To serve, sprinkle with the rest of the cheese.