Sundried Tomato Spaghetti with Prawns
A vibrant Mediterranean pasta dish featuring spaghetti tossed with succulent prawns, tangy sundried tomatoes, briny olives, and a kick of chilli and garlic. Finished with fresh lemon zest and juice for brightness. Ready in 25 minutes - perfect for a quick but impressive weeknight dinner for two.
Ingredients
- 200 g spaghetti
- 8 large prawns peeled and deveined
- 50 g sundried tomatoes in oil drained and chopped
- 2 cloves garlic minced
- 1 red chilli finely sliced (seeds removed for less heat)
- 50 g black or green olives pitted and halved
- 3 bay leafs
- 1/2 lemon zest and juice
- 1.5 tablespoons olive oil plus some from the sundried tomato jar
- Salt and black pepper to taste
- Fresh basil or parsley for garnish optional
Method
- Boil spaghetti, reserve pasta water
- Sauté garlic, chilli, and bay leaf in oil
- Cook prawns until pink, set aside
- Add sundried tomatoes and olives
- Toss pasta with sauce and pasta water
- Return prawns, add lemon zest and juice
- Serve with extra olive oil