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Prawn and cherry tomato fusilli
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400g essential Waitrose Fusilli
1 tbsp olive oil
1 small onion, finely chopped
1 tsp hot or sweet smoked paprika
350g jar Sacla’ Whole Cherry Tomato & Basil Pasta Sauce
175g essential Waitrose Cooked Peeled Prawns
2 tbsp capers, drained and rinsed
25g fresh flat-leaf parsley, chopped
1. Cook the pasta in a large pan of boiling water according to pack instructions, until just tender.
2. Meanwhile, heat the oil in a small saucepan and cook the onion for 5 minutes until softened. Add the paprika and cook for a few seconds, then stir in the pasta sauce and heat gently until warmed through.
3. Stir in the prawns and cook for 3–4 minutes until piping hot.
4. Drain the pasta well and return to the pan. Add the prawn sauce, capers and parsley, toss well together and serve.
Typical values per serving:
This recipe was first published in September 2013.