This pasta recipe is simple to make and utterly delicious! It is perfect for a weekday dinner or a light meal for entertaining. You can serve it with a green salad and crusty ciabatta bread. If you like you can always reduce the amount of chilli you use if you are not a lover of hot food or add more if you are.

The first step to this recipe is to make the Fresh Homemade Tomato Sauce, you will find the printable recipe here; this is something you could do in advance and either store in the fridge or freezer, for when you need it. I have tweaked this recipe slightly from the original by adding cream and parmesan cheese. This recipe does make more sauce than you need for this dish, but you can use any leftovers for other meals or over pasta for a quick easy weekday lunch.

Ingredients for the Fresh Tomato Sauce

• 1 tin large plumb tomatoes in their juice (or 2 smaller tins)
• 15ml tomato paste
• 2 -3 garlic cloves(crushed or finely chopped)
• 1 Tbsp. fresh or dried oregano (If fresh then chop finely)
• 2 tsp. chilli paste or 2 small chilli’s (chopped finely)
• ½ cup grated parmesan cheese
• 1 tsp. sugar
• Salt and pepper to taste
• A splash of balsamic vinegar
• 50ml red wine
• 75ml fresh Cream (you can add more it you like it more creamy)

In a large saucepan heat a tablespoon of olive oil and then add your garlic, chilli and herbs; sauté over a medium heat for 1-2 minutes. Then add the tin of whole tomatoes to the pan and cook on a gentle heat for 10 minutes. You can begin to break up the tomatoes now, then add the sugar, tomato paste, salt & pepper, balsamic vinegar, red wine, and stir to combine. Continue simmering for a further 20-30 minutes to soften the tomatoes and reduce the liquid. Once you are happy with the consistency remove from the heat and add your cream and parmesan cheese; set aside.

• 800g -1kg shelled and cleaned prawns
• 500g penne pasta
• 1 small chilli finely chopped
• 1-2 cloves of garlic finely chopped
• 50 ml dry white wine
• 1 small lemon
• Salt and pepper
• Olive oil
• 1 Tbsp butter

Bring a large pot of water to the boil and add your dry penne pasta. Cook  the pasta for the advised time on the packaging. Once cooked, drain, drizzle with olive oil and set aside.

In a saucepan heat your olive oil and butter, add your garlic and chilli; sauté for 2-3 minutes. Then add your  prawns to the pan. The pan must not be too cold or the prawns will stew and become tough. Allow them to cook for a few minutes, then add your white wine and lemon juice. Reduce the heat and allow to simmer for a few minutes. Once the liquid has reduced sufficiently, add half of your tomato sauce, which you made earlier. I usually add half first to check the flavour and then add more if necessary. Whatever sauce you have leftover you can store in the fridge or freezer for next time.

Serve the prawns on a bed of penne pasta, with shaved parmesan and wild rocket. As I mentioned earlier you can accompany it with a green salad and crusty bread.

 Bon Appetit!

Photography: ©FAR Photography