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    Fusilli with Prawns and Fresh Tomato and Herb Sauce

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    Fusilli with Prawns and Fresh Tomato and Herb Sauce

    A quick, easy and very healthy supper, this dish contains a good balance of carbohydrates and protein, and is full of flavour yet low on fat.

    • Preparation time: 5 minutes
    • Cooking time: 15 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 2


    • 175g fusilli dried pasta
    • 350g tub Waitrose Perfectly Balanced Tomato & Herb Sauce
    • 1 tbsp salted capers, rinsed and thoroughly drained
    • 200g raw peeled tiger prawns (from the fish service counter)
    • 20g pack fresh flat-leaf parsley, roughly chopped


    1. Cook the pasta in a large pan of boiling water according to pack instructions.
    2. Meanwhile, tip the tomato and herb sauce into a small pan and heat gently.
    3. When the pasta is almost ready, add the prawns and capers to the hot tomato sauce and cook for 3-4 minutes until all the prawns are pink, opaque and piping hot. Add the parsley to the prawns and sauce, and stir thoroughly.
    4. Drain the pasta and return to the hot pan. Stir the prawn and caper sauce into the pasta. Divide between 2 bowls. Serve.

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    Cook's tips

    Pickled capers in vinegar can also be used for this dish, but rinse them first.


    Average user rating

    4 stars