Prawn pasta is a favourite in my household. We make it in a similar style to puttanesca with the olives and capers which can be eliminated for a more simple dish.
To see step-by-step illustrated instructions, please go to this page:
http://www.livingalifeincolour.com/recipes/pasta-con-i-gamberoni-prawn-pasta/ —woo wei-duan
cloves of garlic, skinned, and bruised or finely sliced depending on how much you like garlic
red chilli flakes
two 400 gram tins of whole peeled tomatoes, deseeded, juice drained and reserved or 700 mls tomato passata
black olives, pitted and chopped (optional)
prawns- shelled and deveined or 500 grams prawns with shell on
Bring to a boil 7 litres of water with 70 grams of salt added to cook the pasta in. Do not add oil to the water.
Heat a saucepan over medium heat until hot, add the olive oil and when hot add the garlic and dried chilli flakes until fragrant but before the garlic turns golden.
Add the tomatoes, mashing them up with a spoon or masher.
Cook for 12 minutes. Add the black olives and bring to a simmer and then turn the heat to low for 5 minutes.
Add the spaghetti to the salted water and cook according the timing on the package or to your own taste but should be al dente.
If the prawns are not shelled, add them to the sauce when you add the pasta to the water. When the pasta has 5 minutes left of cooking time left, add the prawns (if shelled) and capers to the sauce, turning the prawns occasionally to ensure they are cooked.
The prawns will change colour and curl slightly when cooked, the timing of this will vary depending on the size of the prawns and if they are shelled or whole. Turn off heat until the pasta is finished, drain the pasta (do not rinse), bring sauce to a simmer and then toss with spaghetti. Salt is probably not needed because the capers and olives will add enough salt. Serve with freshly cracked black pepper over the top.