Chilli Arrabbiata

Elena Duggan

Ingredients:

  • 700g Passata
  • ½ bunch Fresh Basil, leaves only
  • 400g Packet Penne
  • 250g Green Tiger Prawn flesh (peeled, deveined)
  • 6 cloves Garlic, crushed
  • ½ tsp Dried Chili Flakes
  • 1 long red chili, sliced
  • 1 Spanish onion, sliced in crescents
  • 50g Olive Oil
  • Salt, to taste
  • Black pepper, to taste

Method:

  1. Cook pasta as per packet instructions until al dente, drain and keep warm.
  2. Heat oil in a fry pan over medium heat.
  3. Gently fry garlic, both chilies and onion until coloured and fragrant, be careful not to burn garlic.
  4. Deglaze pan with passata.
  5. Toss prawns through until just cooked.
  6. Season to taste and toss through penne with basil before serving.

Notes

  1. If your prawns are larger, feel free to cut them in half

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