Chilli and Garlic Gamberoni
– Olive oil
– Large onion (diced)
– 1tsp of crushed ginger
– One crushed garlic clove
– Fresh chilli
– 400g tin of chopped tomatoes
– Small bunch of flat-leaf parsley
– 12-14 Latimer’s raw prawns
– A few basil leaves (optional)
Add a splash of oil and the diced onion into a wok or frying pan- fry on a medium heat for 2 minutes. Next, add the finely sliced chilli, ginger and garlic. Fry for a further 2 minutes.
Add the tin of tomatoes and simmer for 20 minutes, allowing for the sauce to thicken.
Cook the pasta to your liking in lightly salted, boiling water. Once cooked, drain the water and leave to stand.
Roughly chop the parsley and add the the tomato base, followed by the raw prawns. Season with salt and pepper and cook until the prawns turn pink.
Add the pasta to the sauce and toss. Garnish with a few basil leaves and enjoy!
Eat with some garlic bread and a rocket salad!