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Stunningly simple and highly delicious, this spicy prawn pasta is an absolute weeknight winner that can be on the table in under half an hour. Just don't blame me when you become addicted to #hardcoreprawn


200g prawns - shelled

1 tin of whole tomatoes - san Marzano

1 red onion - cut into crescents

1 Tbsp capers

2 cloves of garlic - finely sliced

1 tsp red chilli flakes

1 cup finely chopped soft green herbs

1 lemon

200g pasta of your choice (tomato & paprika casarecce used here) 


Step 1

Start by emptying tomatoes into a sieve over a bowl, crush with hands then press through with the back of a spoon to extract all juices. Discard pulp.

Step 2

Heat 2Tbsp extra virgin olive oil over a medium/ high heat, add red onions and fry until golden. Turn off heat, add garlic and capers. Transfer to a bowl, set aside.

Step 3

Using the same pan, bring tomato juice to a boil. Turn down heat and simmer for 10 minutes until sauce begins to reduce.

Step 4

Cook pasta for 3 minutes less than packet instructions in salted boiling water.

Transfer pasta to the pan with sauce, onion mix and prawns. Cook for three more minutes until prawns turn blushing pink. Add pasta water as you go to loosen sauce, between 1/4 and 1/2 cup should suffice.

Serve with lemon wedges, fresh herbs and chilli flakes.

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