Prawn Salsa with Penne Pasta

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1KG GREEN PRAWNS PEELED • 4 CLOVES GARLIC • 1 ONION FINELY CHOPPED • 1/2 CUP OLIVE OIL • 800G TIN CHOPPED TOMATO • 3 RED CHILLIES (OPTIONAL) • 1/2 DICED RED CAPSICUM • 1/2 CUP WHITE WINE • 20G BUTTER • SALT & PEPPER • SHREDDED BASIL • 200G PITTED KALAMATA OLIVES (OPTIONAL) • 150G DICED FETA, FIRM (OPTIONAL)

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• Heat half the olive oil in pan and sauté onion and garlic, then capsicum, add tomatoes, salt and pepper
• Bring to the boil and simmer until sauce becomes very thick and pulpy (you might need to add a cup of water, during cooking)
• When almost done, heat a frypan and add butter & olive oil, sprinkle prawns with salt & pepper

• Stir fry quickly in batches
• Put prawns in sauce for a couple of minutes
• Deglaze your pan with white wine, add to sauce, add Kalamata olives, feta and shredded basil

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