Prawn and harissa pasta

Name: Prawn and harissa pasta
Prep time: 15 min
Total time: 15 min
Yield: Serves 4
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

By: delicious. team

Published: 7 Jun 22
Updated: 25 Mar 24

Test kitchen approved

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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Serves 4
Hands-on time 15 min

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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

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.

Recipe from June 2022 Issue

Nutrition

Nutrition: per serving

Calories: 597kcals
Fat: 8.8g (1.3g saturated)
Protein: 27.6g
Carbohydrates: 98g (10.4g sugars)
Fibre: 8g
Salt: 0.5g

delicious. tips

NEXT TIME Make the sauce without the prawns and simmer it for 15 minutes. Use it as a base for baked eggs, spaghetti with meatballs or as a topping for homemade pizza.

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