Spaghetti with prawns & tomatoes
Spaghetti with prawns & tomatoes
Spaghetti Al Bronzo tossed in cherry-tomato sauce infused with prawns, topped with pan-seared prawn tails and basil.
30 minutes total
A seafood pasta where the sauce does all the talking. Al Bronzo Spaghetti’s bronze-die surface grips the cherry-tomato sauce infused with prawn flavour, and it keeps its al dente texture when you finish them in the pan. Add the prawn tails and basil, and you’ll want scarpetta for every last drop.
Scarpetta with tomato sauce
Ingredients
Serves 4
| 320 g | Al Bronzo Spaghetti |
| 8 | Large fresh prawns |
| 500 g | Cherry tomatoes |
| A small bunch | Fresh basil |
| 1 | Clove garlic |
| 80 ml | EVOO |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Rinse prawns under cold water. Remove legs and separate heads from tails. Slice heads in half lengthwise and set aside. In a wide frying pan, gently heat 3 tbsp of olive oil. Add prawn heads and stir-fry over medium heat for a few minutes, pressing lightly to release juices.
Step 2
Add halved cherry tomatoes and cook until softened and starting to break down, stirring occasionally. Remove prawn heads, season to taste and add a few basil leaves to infuse.
Step 3
In a separate pan, heat a drizzle of olive oil and quickly stir-fry prawn tails until just cooked and lightly golden. Set aside and keep warm. Meanwhile cook Al Bronzo Spaghetti in salted boiling water until al dente.
Step 4
Drain and transfer the pasta to the cherry-tomato sauce. Finish cooking in the pan, stirring with a little pasta water and olive oil to create a silky emulsion. Plate immediately, top with prawn tails and fresh basil leaves.
Tip
Press the prawn heads gently: you want flavour, not bitterness from scorching.
Tip
Add the tails only at the end so they stay tender.
