Pasta cravings at 10pm are quite normal in my life.
Necessary arsenal to squash such cravings is always at hand.
Long, slippery-smooth spaghetti. Each velvety strand coated with a peach-coloured sauce.
Fresh coriander. Stalks and leaves. Bright green flecks make everything prettier.
Plus prawns. Aren’t they wonderful? Curled and pink and perfect. They go so well with garlic and the creamy tomato sauce.
Quick to put together and intensely comforting. Make some at 10pm tonight 🙂
Tomato-cream spaghetti with prawns
Prep time: 10 mins
Cook time: 20 mins
100 g spaghetti, cooked al-dente according to packet instructions, with a little water reserved
1 tbsp olive oil
5-6 cloves of garlic, chopped
100 g prawns, shelled, deveined and washed
5 tbsp tomato puree
salt and pepper, to taste
3 tbsp cream
1 tsp dried oregano
some chopped coriander
1. Place a large non-stick pan over low heat and add the olive oil. Once warm, add the garlic and stir lightly till brown. Add the prawns and stir gently.
2. Put in the tomato puree, season and stir for a couple of minutes. Stir in the cream and oregano.
3. Add the cooked spaghetti and stir everything together. Make sure the sauce coats the spaghetti well. Add the reserved pasta water if you feel it’s getting too sticky. Taste- you may need to add more salt. Take off the heat, add the coriander and mix once last time. Eat hot.