Bucatini with Garlic Prawns
Cook the pasta in a large pan of boiling salted water according to packet instructions. Drain, reserving 1/4 cup or 60 ml of the cooking liquid. Return pasta to pan (off heat) with the reserved liquid and toss.
Meanwhile, heat the oil in a deep frypan over medium heat. Add garlic and stir for 20 second or until fragrant. Add prawns, stir for 2 minutes or until beggining to color. Add the pasta and bring to the boil, then reduce heat to low and simmer for 5 minutes until thickened. Season sauce to taste with sugar, salt and pepper.
Divide pasta among bowls, top with prawns and serve garnished with basil.
350 gram bucabtini or other long pasta
2 tbs olive oil
3 garlic cloves, finely chopped
20 green tiger prawns, peeled (tail intact)
500 ml tomato pasta (sieved tomatoes)
Pinch of sugar
Basil leave, to garnish (torn if large)
Recipe by Kate Nichols