Prawn and harissa pasta
This 15-minute prawn pasta is inspired by arrabbiata sauce, normally made with chilli flakes. Our version gets its fragrant heat from rose harissa.
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Ingredients
- 2 tbsp olive oil
- 2 garlic cloves, finely chopped
- 3 tbsp rose harissa paste
- 2 x 400g tins san marzano tomatoes
- Pinch sugar (optional)
- 12 raw shell-on prawns
- 500g pappardelle (or another shape)
- Small bunch basil leaves, torn
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Method
- Heat the oil in a large pan over a low heat and add the garlic. Fry gently, stirring, until the garlic starts to colour, then add the harissa and fry for 30 seconds more. Stir in the tomatoes, breaking them up with a spoon. Add a pinch of salt and simmer for 10 minutes. Taste and season, adding a pinch of sugar if needed. Tip in the prawns and simmer for a further 5-6 minutes or until the prawns are cooked through.
- Meanwhile, cook the pasta in boiling salted water according to the packet instructions until al dente. Drain, then stir into the sauce to coat. Divide among bowls and scatter with the basil and freshly ground black pepper.
Nutrition
- 597kcals Calories
- 8.8g (1.3g saturated) Fat
- 27.6g Protein
- 98g (10.4g sugars) Carbs
- 8g Fibre
- 0.5g Salt
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