Prawn Siciliana with spaghetti

    Prawn Siciliana with spaghetti

    14saves
    30min


    1 person made this

    About this recipe: Aldo Zilli has created this delicious Italian dish for InSinkErator which you can make at home! "Being Italian, I love fish and seafood! They’re so good for you and my prawn Siciliana with spaghetti is a great example of healthy cooking packed with flavour. Chilli, tomatoes and olives ensure you get the taste of Sicily in your own home".

    Ingredients
    Serves: 4 

    • a little extra virgin olive oil
    • 2 garlic cloves, crushed
    • 2 fresh red chillis, deseeded and chopped
    • 16 raw tiger prawns, shelled
    • 2 tablespoons capers
    • 20 black kalamata olives, pitted
    • 2 courgettes, cut into julienne
    • 6 plum tomatoes, deskinned and deseeded, diced
    • 1 pinch salt and black pepper
    • 400g spaghetti
    • grating of Parmesan
    • 2 tablespoons chopped fresh parsley

    Method
    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Heat the oil in a pan and add the garlic, chilli and sauté for about 2 minutes until the garlic is soft. Make sure that you cook over a medium heat as you do not want to burn the garlic. Discard the garlic because the olive oil would have already infused.
    2. Add the prawns, capers, olives and courgettes and cook for a further 8 minutes until the prawns have turned pink. Add the tomatoes and cook for a further minute. Season with salt and pepper.
    3. Cook the spaghetti according to pack instructions and drain thoroughly, reserving a little of the pasta water.
    4. Add the pasta and Parmesan to the pan with a little of the water from the pasta pot and one tablespoons of the parsley and toss to combine, cook for a further minute. Serve immediately with a sprinkling of the remaining parsley.

    See it on my blog

    Watch Aldo cooking the recipe himself!

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    Reviews (1)

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    Something else. Watch Aldo Zilli cooking this recipe and more on the InSinkErator YouTube channel: www.youtube.com/user/InSinkErator1 - 20 Dec 2010

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