Name: One-pot chilli, tomato and garlic prawn spaghetti
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 (150g) medium brown onion, chopped finely; 2 clove garlic, crushed; 1 fresh long red chilli, chopped finely; 400 gram canned diced tomatoes; 1/3 cup fresh basil, coarsely chopped; 1 litre (4 cups) water; 500 gram spaghetti; 500 gram medium green prawns, peeled, deveined, tails intact; freshly ground black pepper and salt, to season; 2 tablespoon olive oil, extra; 1/3 cup small fresh basil leaves, to sprinkle

One-pot chilli, tomato and garlic prawn spaghetti

Simple, tasty and hardly any washing up!

Serves 4

Prep

15M

Cook

15M

Total

30M

Ingredients

1 tablespoon olive oil

1 (150g) medium brown onion, chopped finely

2 clove garlic, crushed

1 fresh long red chilli, chopped finely

400 gram canned diced tomatoes

1/3 cup fresh basil, coarsely chopped

1 litre (4 cups) water

500 gram spaghetti

500 gram medium green prawns, peeled, deveined, tails intact

freshly ground black pepper and salt, to season

2 tablespoon olive oil, extra

1/3 cup small fresh basil leaves, to sprinkle

Method

In a large saucepan, heat oil over medium heat; cook onion, garlic and chilli, stirring, for about 2-3 minutes, or until onion softens. Add tomatoes and basil; cook, stirring, for 1 minute.

Add water to the pan; bring to the boil. Add pasta; once pasta begins to soften, gently mix into the tomato mixture. Boil, uncovered, stirring, for 5 minutes. Add prawns; boil, uncovered, stirring, for about 5 minutes or until pasta is tender and prawns just change colour. Season to taste.

Serve bowls of pasta drizzled with extra oil and sprinkled with basil leaves.

This dish is so simple, requiring very little preparation, and the pasta and the sauce are cooked together in the one pot, meaning less washing up.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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