Penne Prawn Pasta
Everybody loves pasta and there are so many types to choose from! I remembered going to a sagra, a local food festival in Umbria, Italy and a stall which specialised in pasta displayed about 20 varieties, many of which we usually don't get here. My commercial off-the-shelf favourite is the penne because I like the shape and the al dente bite it offers.
This is one of our family favourite dishes as I always have all the ingredients in my pantry and prawns in the freezer. It is also easy to whip up in a jiffy for 2 persons or a party of 6!
Penne Prawn Pasta
Ingredients for 2 pax:
Penne Pasta - 300g
Prawns - 8
Cherry tomatoes - 14
Garlic - 1 cloves, chopped
Chilli flakes - optional
Salt & pepper to taste
Coriander or basil to garnish
Method:
1. Boil pasta in hot water with generous pinch of salt for about 5mins.
2. Meanwhile sauté chopped garlic and cherry tomatoes in olive oil for 4mins, then add the prawns and cook for 2mins.
3. Add the pasta which is still undercooked and finish cooking it in the sauce for another minute.
4. Add salt and freshly cracked black pepper to taste - toss in some chilli flakes for heat and garnish with coriander or basil - pronto!
Recipe courtesy of Carlyn Law, Eattodraw.com