Another Pasta and Prawn recipe, this time I did not have any cherry tomatoes so I had to raid the cupboard for a tin of plum tomatoes.
It turned out fantastic though, was very garlicky and slightly hot with the addition of the chipotle chilli flakes.
It was also a great opportunity for me to try out my brand new unexpected kitchen gadget, a pasta machine!!
210g cooked peeled King Prawns
One 400g tin of Plum Tomatoes.
One Large Onion-finely chopped.
Two cloves of Garlic-sliced thinly.
Six Large Mushrooms-quartered.
One Large Handful of Spinach- chopped.
Two teaspoons of dried Oregano.
Half of a teaspoon of Chipotle chilli flakes.
200g Fresh Pasta-shop bought or click here for recipe to make your own.
One Tablespoon Olive Oil.
Two teaspoon of ground black pepper.
In a large saucepan add half the Olive Oil and gently fry the chopped onions for about 5 minutes.
Add the contents of the tinned tomatoes and turn up the heat to a simmer.
Add the garlic, spinach, oregano and chilli flakes, stir and simmer for about 15 minutes.
In a frying pan add the remaining Olive Oil and fry the Mushrooms on a high heat unit golden. BEB Tip- not an essential step but I find they taste better than just throwing them in straight to the Tomato mixture.
Once the mushrooms are golden add to the Tomato mixture.
If the Tomato mixture is looking a little thick, add some water.
In another large saucepan bring 500 ml salted water to the boil and add your pasta.
Boil the pasta for about 3-4 minutes or until tender.
Drain the pasta and add the prawns to the Tomato mixture, turn off the heat, they are already cooked so you just want them to gently heat through.
Divide the pasta into two bowls and top with the Tomato and Prawn mixture.