Garlic and Prawn Penne Pasta
Ingredients
- 500g vetta smart penne pasta @vettapasta
- 1/4 cup (60ml) extra virgin olive oil
- 1 bunch flat leaf parsley (finely chopped)
- 3 garlic cloves (finely chopped)
- 6 anchovy fillets in oil (drained and chopped)
- 1 tsp dried chilli flakes (optional)
- 500g grape or cherry tomatoes
- 2 tbs tomato paste
- 1 cup (250ml) dry white wine (chardonnay)
- 20 lrg green prawns (peeled, tails intact, deveined)
- 25g unsalted butter
- 50g finely grated parmesan (plus a little extra to serve)
Preparation
Cook pasta as per packet instructions, drain however reserve 1/2 cup of cooking water
Heat the oil in a large deep frypan over medium heat
Add the parsley, garlic, anchovies, chilli if using and 1/2 tsp freshly ground pepper and cook for 30 seconds until fragrant
Add tomatoes, stir and cook for 1-2 minutes to soften
Add tomato paste and cook for 1-2 minutes, then use a potato masher to slightly crush the tomatoes, then add the wine and prawns, stir and return to a simmer
Cook for 2-3 minutes until prawns are just cooked through, then stir through the butter
Add the pasta and reserved water, and toss to coat
Toss some of the parsley leaves and parmesan through the pasta and season to taste
Serve immediately with extra parmesan