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Prawn puttanesca with garlic crumbs
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200g essential Waitrose Spaghetti
2 cloves garlic, crushed
20g anchovies in olive oil, drained and 2 tbsp oil reserved, finely chopped
½ tsp chilli flakes
400g can essential Waitrose Chopped Tomatoes
25g pack fresh basil, leaves whole, stalks chopped
1 vegetable stock cube
2 slices essential Waitrose Medium Sliced White Bread, whizzed into crumbs
180g pack essential Waitrose Raw King Prawns, halved horizontally
25g essential Waitrose Salted Butter
75g essential Waitrose Pitted Green Olives, chopped
1 tbsp drained capers
1 essential Waitrose Lemon, cut into wedges
1. Place the spaghetti, 1 clove garlic, the anchovies, 1 tbsp anchovy oil, chilli flakes, tomatoes, basil stalks, stock cube and 500ml water into a large sauté pan then season. Bring to the boil and cook for 11 minutes, making sure the pasta is submerged in the liquid.
2. Meanwhile, warm a small frying pan over a medium heat. Add the remaining anchovy oil and fry the breadcrumbs with the remaining garlic gently for about 3 minutes until golden and crisp, remove and set aside.
3. Add the prawns to the tomato sauce and cook for 1 minute, until just cooked and pink, and the pasta is tender. Remove from the heat and stir in the butter, olives, capers, torn basil leaves and a squeeze of lemon to taste.
4. Spoon onto warmed plates, sprinkle with the crumbs and serve immediately.
Typical values per serving:
This recipe was first published in September 2017.