serves
4
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Fast 15
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 300 g penne pasta
- olive oil, for cooking
- 3 garlic cloves, crushed
- 1 tin (400g) diced tomatoes
- salt and black pepper
- 250 g (approximately 12) raw prawns, deveined with tails on
- flat-leaf parsley, roughly chopped, to serve
- finely grated parmesan cheese, to serve
Instructions
- Bring a large saucepan of water to the boil. Cook the penne pasta according to the package instructions.
- Meanwhile, add a generous drizzle of olive oil into a large heavy-based saucepan. Add the garlic and cook, until softened. Stir through the diced tomatoes. Bring to the boil and reduce to a light simmer.
- Stir through the prawns and cook until they are pink. Drain the penne and add to the tomato and prawn sauce with an extra drizzle of olive oil, toss well to combine.
- Divide the penne with Napoli sauce and prawns with a sprinkle of parsley and parmesan.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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Fast 15
