Tomato Pasta with Garlic Prawns

    30 mins

    Penne pasta in a peppery, basil tomato sauce with the best jhingas you can find.

    1 person made this

    Serves: 3 

    • 6 cloves of garlic, chopped
    • 1 large red onion, chopped
    • glug of olive oil
    • 1/2 tsp curry paste (dependant on your personal taste add more for a spicier sauce)
    • 350g penne pasta
    • 400g chopped tomatoes
    • handful of fresh basil, chopped
    • salt and pepper to taste
    • peeled and pre-cooked king Prawns (decent sized)
    • a knob of butter

    Prep:5min  ›  Cook:25min  ›  Ready in:30min 

    1. Place 1/2 of the chopped garlic and all of the onion in a large pan on a low heat with oil for 5 minutes to till onion is soft. Add the curry paste and stir.
    2. Put a large pan of water on to boil for the pasta. Add the pasta and follow its cooking instructions.
    3. Add the tomatoes and basil to the onion and garlic stir. Turn the heat to medium. Once a bit of liquid has evaporated from the tomatoes, taste and add salt, pepper and more curry paste to taste. Cover the sauce, reduce heat to low and let simmer (if too much liquid collects, only partially cover the sauce).
    4. Put prawns in the centre of a large piece of aluminium foil with a knob of butter on top. Add the remaining garlic cloves, fold in the sides and put into a moderate oven to heat.
    5. When the pasta is cooked drain and add to the tomato sauce and stir.
    6. Dish the pasta up into nice bowls. Take the prawns out of the oven, check they are piping hot and place on top of the pasta. Enjoy!

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    Reviews in English (1)


    this was really nice i added the prawns to the mix after cooking in the oven , will be makeing again an telling ppl to make this  -  24 Jun 2011  (Review from Allrecipes UK | Ireland)