Pasta, prawns, peppers

Pasta is boring. It's what you eat at home when there's nobody else around. Its not something you serve to guests (unless you actually made the pasta yourself) and its not something you choose when eating out. It is lazy cooking. But it can be damn tasty.

If pasta recipes are as easy to write as they are to cook I may be about to enter an extremely prolific blogging phase.

Pasta with prawns and peppers (OK, plus a few more ingredients) 

• 2 small portions fusili pasta (wholewheat or tricolore)
• I bag raw king prawns
• 1/2 red pepper
• 1/2 yellow pepper
• 1/2 punnet cherry tomatoes
• 4 sundried tomatoes
• 1 bag rocket
• Chilli oil
• Unwaxed lemon, rind only

How to make pasta with prawns and a few other ingredients

 

1. Heat a little olive oil in a frying pan.
2. Cut the peppers into very thin strips and fry gently in the oil until they start to blacken a little at the edges -- about 5 minutes.
3. Add the pasta to a pan of boiling, salted water and set the timer for 3  minutes shorter than the cooking time given on the packet.
4. Chop the sundried tomatoes into very small pieces.
5. Cut the cherry tomatoes into a mixture of halves and quarters.
6. Add the prawns to the pan with the peppers and stir fry till pink and cooked through (about 4 minutes).
7. Drain the pasta and blanch with boiling water, reserving a tiny amount of the cooking water in a cup.
8. Put the pasta back in the saucepan, mix together with the peppers, prawns and tomatoes; season.
9. Add a little chilli oil, a little reserved cooking liquid and the rocket.
10. Toss until the rocket has wilted.
11. Serve with a little lemon rind grated over.

More pasta recipes:

Spag bol

Macaroni cheese