Picchi-pacchi spaghetti with prawns and chilli
- August 2006
- Serves 4
- Ready in 20 minutes
This easy pasta supper is an Italian speciality from Sicily. Picchi-pacchi means fast or speedy – this fresh-tasting sauce is barely
cooked at all.
- 8.2g (1.2g saturated)
- 71.5g (9g sugars)
- 350g dried spaghetti
- 450g small vine-ripened tomatoes, skinned
- 2 tbsp olive oil
- 3 fat garlic cloves, finely chopped
- 2 medium-hot red chillies, deseeded and finely chopped
- 1 bunch spring onions, trimmed and thinly sliced
- 450g cooked and peeled king prawns
- 20g fresh flatleaf parsley leaves, chopped
- Bring a large pan of salted water to the boil. Add the spaghetti and cook according to the packet instructions, until al dente.
- Meanwhile, working over the sink, gently squeeze and burst the tomatoes to rid them of most of their seeds, then roughly chop.
- Shortly before the spaghetti is ready, heat the oil in a pan over a medium heat. Add the garlic and red chillies and sizzle gently for 1 minute. Add the spring onions and cook for another minute, then add the tomatoes and cook gently for 30 seconds, until just heated through but still holding their shape. Season to taste with salt and pepper.
- Drain the spaghetti well and return to the pan. Add the tomato mixture, prawns and chopped parsley. Toss together and serve.
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