Spaghetti with prawns

This recipe features bronze-cut pasta, which refers to a specific type of pasta production that involves cutting pasta dough with special bronze moulds or dies. This traditional Italian pasta technique creates a rougher texture on the surface of the pasta, designed specifically to help pasta sauce adhere better and provide a more satisfying texture to your pasta dishes. You can find bronze-cut pasta at your local supermarkets.

Credit: Jiwon Kim

• serves

  4

• prep

  10 minutes

• cook

  15 minutes

• difficulty

  Easy

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Ingredients

• 375 g bronze-cut spaghetti
• extra virgin olive oil, for cooking
• 5 garlic cloves, thinly sliced
• 2 long red chillies, deseeded, finely chopped, plus extra to serve
• 500 g cherry tomatoes, halved
• 100 g butter, diced
• 16 Australian King prawns, peeled, tail-on
• 1 bunch flat-leaf parsley, roughly chopped
• ¼ cup baby salted capers, rinsed
• 1 lemon, zested, plus wedges to serve
• salt and black pepper, to taste

Instructions

1. Bring a large saucepan of salted water to the boil. Cook the spaghetti for ½ the cooking time on the package directions (it will keep cooking in the sauce later!). Reserving 2/3 cup pasta water, drain the spaghetti and set aside.

2. Meanwhile, heat a large, deep, non-stick frying pan over medium-high heat. Add a generous drizzle of oil, garlic and chilli and cook, stirring frequently, for 2 minutes or until the garlic starts to go golden. Add the tomatoes and cook, covered, for 5-6 minutes, or until softened. Add the par-cooked spaghetti to the sauce, half the reserved pasta water, half the butter, and the prawns. Cook, stirring, until the prawns are cooked through.

3. Add the parsley, capers, the remaining butter, lemon zest, and toss well to combine, until the butter is melted. Season to taste with salt and pepper and add extra pasta water if it looks dry.

4. Transfer to a serving bowl and scatter with extra sliced chilli, grind over some black pepper and serve the lemon wedges on the side.

Photography by Jiwon Kim.

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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.

Stream free On Demand

Good Catch

Watch the full episode here

PG

Watch the full episode here

PG