- 150g of cooked prawns
- 1/2 a red chilli
- 2 cloves of garlic
- 1.5 glasses of white wine
- 1.5 pudding spoons of double concentrate tomato pureee
- Handful of rocket, chopped
- Half a lemon, zest and juice
First start by boiling the kettle.
Whilst that is on, chop the garlic and the chilli. We want both quite fine.
Chop the rocket roughly and grate the lemon (the whole thing) on top.
Pop the water in a saucepan and let it get to the boil. Pop in the pasta and some olive oil.
Grab a frying pan, add in a good slug of olive oil and begin to heat. Add in the garlic and the chilli. Fry off until the garlic is just beginning to brown. Add in the prawns. Heat through for about 30 secs. Now add in the wine and the tomato puree. Stir around.
Turn the heat off on the prawns.
When the pasta is cooked, drain in a colander but keep half a glass of the pasta water.
Pop the drained pasta in the prawn mix. Add the saved pasta water, the juice of half a lemon and half the rocket and zest. Stir about.
Dollop on plate and then add the remaining rocket and zest. Grind a little more pepper on.