This dish is delish and quick and easy to make. It’s a great seafood option for a mid-week dinner or a simple yet effective one for dinner guests. It can also be served as an entrée. If you’re not a fan of chilli, simply omit it. Serve with salad and garlic bread or bruschetta for a rounded meal, and enjoy.
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Makes: 4 small or 2 bigger servings
Ingredients 2 small onions, coarsely chopped
8 garlic cloves, crushed
¾ cup dry white wine
600g tomato and basil pasta sauce
1 cup pitted kalamata olives, halved
1 tablespoon dried oregano
1 teaspoon dried chilli flakes
1 tablespoon whole black peppercorns
500g frozen green prawn meat, thawed and washed
250g penne or any short pasta of your choice
Heat 2 tablespoons olive oil in large frying pan over medium heat.
Add onion and garlic and cook for 3-4 minutes or until soft. Be careful not to brown or burn either.
Pour in wine.
Reduce by half.
Stir in pasta sauce and olives.
Bring to boil then reduce heat to low.
Meanwhile, cook pasta according to packet instructions.
Tip: Use boiling water from kettle to speed up cooking of pasta.
Add oregano, chilli flakes and peppercorns together with prawns, and simmer for 5-10 minutes or until cooked through.
Serve with pasta, garlic bread and salad of your choice.