Pasta with tomatoes and prawns

Ingredients

• 400 gtrofie pasta
• 1 smallonion, chopped
• 1 clovegarlic, unpeeled
• 60 mldry white wine
• 500 gfresh peeled prawns
• 200 gtomatoes
• to tastedried oregano
• to tasteextra-virgin olive oil
• to tastesalt
• to tasteblack pepper
• to tastechilli
• to tastechopped almonds

Instructions

1. 1

   Prepare the prawns

   Remove the heads and shells from the prawns. Use a cocktail stick to lift out the dark vein along their backs, then rinse and dry them.

2. 2

   Sear the prawns

   Heat a drizzle of oil in a large frying pan. Stir-fry the prawns with a wooden spoon for 30 seconds, then set them aside.

3. 3

   Soften the aromatics

   Add another drizzle of oil to the same pan. Cook the chopped onion and chilli with the whole garlic clove until the onion begins to turn golden.

4. 4

   Cook the tomatoes

   Remove the garlic. Rinse and chop the tomatoes, add them to the pan and cook for a few minutes, crushing them with a fork. Turn up the heat and pour in the white wine to deglaze.

5. 5

   Simmer the sauce

   Once the alcohol has evaporated, lower the heat, stir in the oregano and cook the sauce for 10 minutes.

6. 6

   Add the prawns

   Season with salt and pepper, add the prawns and cook for a further couple of minutes.

7. 7

   Boil the pasta

   Meanwhile, cook the trofie in plenty of salted water. Drain it 2 minutes before the cooking time stated on the packet.

8. 8

   Reserve pasta water

   Set aside some of the pasta cooking water to help bring the pasta and prawn sauce together.

9. 9

   Toss with sauce

   Add the trofie to the pan with the sauce. Pour in a small ladleful of pasta water and toss everything together for a couple of minutes.

10. 10

    Finish and serve

    When the pasta is cooked, divide it between plates. Sprinkle with chopped almonds and serve immediately.

What is pasta with tomatoes and prawns?

This Italian first course pairs pasta with prawns in a tomato sauce scented with oregano, with chopped almonds sprinkled over the top. Trofie, a short, twisted pasta associated with Liguria, is a good match for a sauce that clings to its ridges and turns.

The method builds flavour in the same pan: the prawns are briefly seared, then set aside while the tomato sauce cooks. They return near the end, helping them stay tender rather than simmering for the full time.

Nutrition and macros by portion

The nutrition label shows one serving as written: 570 calories, 35g protein, 76g carbs, 12g fat.

Most of each serving’s carbohydrate comes from the trofie, while the prawns provide much of the protein. Olive oil and almonds contribute most of the fat; serve with a green salad or vegetables to round out the plate.

Choosing the ingredients

Trofie: its twists catch the tomato and small pieces of onion. If you cannot find it, another short pasta shape can work, but follow its packet timings.

Prawns: peeled prawns make serving straightforward. If you are cleaning them yourself, remove the dark vein and dry them well before they go into the pan.

Building the tomato sauce

Aromatics: gently cook the chopped onion and chilli in oil with the whole garlic clove. Removing the garlic before adding the tomatoes gives the sauce its flavour without leaving the clove in the finished dish.

Wine: add it over a higher heat and let the alcohol evaporate before lowering the heat. The tomatoes then simmer with oregano for 10 minutes, giving their flavour time to develop.

Keeping the prawns tender

First sear: 30 seconds in the hot pan is enough for the initial cooking stage. Set the prawns aside rather than leaving them in the pan while the sauce simmers.

Final cook: return them to the sauce for only a couple of minutes, then toss with the pasta. Prawns turn opaque as they cook; avoid extending their time in the pan unnecessarily.

Finishing the pasta

Drain the trofie 2 minutes before the packet time so it can finish cooking in the sauce. Keep some pasta water before draining; its starch helps the sauce coat the pasta as you toss it.

Add the reserved water a little at a time, starting with a small ladleful as directed. The finished pasta should be coated rather than swimming in liquid.

Serving the dish

Serve the pasta straight away, while the sauce is hot and the trofie still has a firm bite. Scatter the chopped almonds over the plates at the end so they retain their crunch.

A simple green salad or lightly cooked vegetables make a fresh side alongside the pasta. Keep additional seasoning modest until you have tasted the sauce, as the pasta water is salted.

Recipe notes & tips

• Dry the prawns after rinsing so excess water does not dilute the pan juices.
• Use a wide frying pan to give the prawns room to sear.
• Keep the garlic whole so it is easy to remove before adding the tomatoes.
• Reserve the pasta water before draining the trofie.
• Add the chopped almonds just before serving to preserve their crunch.

Variations

• Fresh herbs: replace or complement the oregano with chopped parsley at the end.
• More chilli: increase the chilli to give the sauce a stronger heat.
• Different pasta: use another short pasta shape if trofie is unavailable.
• Canned tomatoes: use chopped canned tomatoes when fresh tomatoes are not in season.
• Toasted almonds: toast the chopped almonds briefly in a dry pan before sprinkling them over the pasta.

Common mistakes to avoid

• Overcooking the prawns: sear them for 30 seconds, set aside and return them only for the final couple of minutes.
• Skipping the pasta water: reserve some before draining so you can help the sauce coat the trofie.
• Draining the pasta too late: take it off the heat 2 minutes before the packet time so it can finish in the sauce.
• Adding wine over low heat: raise the heat to help the alcohol evaporate before the sauce simmers.
• Leaving the garlic in: remove the whole clove before adding the tomatoes, as the method directs.

How to store

Refrigerate leftovers in an airtight container and eat within 2 days. Reheat gently in a pan with a small splash of water, until piping hot; the prawns may become firmer after reheating.

Frequently asked questions