Prawn spaghetti with tomato, basil and chilli
High in protein and low in fat, this fiery prawn and tomato spaghetti is a deliciously quick and easy dinner for two.
Each serving provides 429 kcal, 31g protein, 56g carbohydrates (of which 12g sugars), 6g fat, 11g fibre and 0.6g salt.
Ingredients
- 1 tbsp olive oil
- 200g/7oz raw king prawns, deveined
- 2 garlic cloves, thinly sliced
- 1 small Scotch bonnet chilli, deseeded and finely chopped, or a pinch of dried chilli flakes
- 1 tbsp tomato purée
- 400g tin chopped tomatoes
- 175g/6oz wholewheat spaghetti
- large bunch basil, leaves roughly torn
Method
Heat half the oil in a deep frying pan over a high heat. Add the prawns and half the garlic. Fry for 2–3 minutes or until the prawns turn pink. Tip onto a plate and set aside.
Reduce the heat to medium. Add the remaining oil, the rest of the garlic and the chilli. Fry for 2 minutes. Add the tomato purée and chopped tomatoes, bring to the boil, then reduce the heat to a gentle simmer and cook for 15 minutes.
Meanwhile, cook the pasta in a pan of salted water according to the packet instructions.
Drain the pasta, reserving the cooking water. Add the pasta to the sauce with a ladleful of the reserved cooking water and toss together to coat the pasta. Return the prawns to the pan, add the basil and toss everything together.