Prawn and Anchovy Spaghetti

    Prawn and Anchovy Spaghetti


    21 people made this

    A fresh pasta sauce containing prawns, anchovies, zucchini and grape tomatoes is served over boiled spaghetti.

    Serves: 4 

    • 500g spaghetti
    • 60g tinned anchovy fillets, oil reserved
    • 1 teaspoon chilli flakes, or to taste
    • 3 cloves garlic, crushed
    • 2 zucchini, halved lengthwise and cut in 6mm slices
    • 500g grape tomatoes
    • 2 teaspoons dried oregano
    • 2 teaspoons dried basil
    • 500g peeled and deveined medium prawns

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Bring a large saucepan of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    2. Meanwhile, stir together the anchovies and their oil with the chilli flakes and garlic in a large frypan over medium heat breaking up the anchovies as you stir.
    3. Once the garlic begins to sizzle add the sliced zucchini and cook until it begins to soften; about 3 minutes.
    4. Stir in the grape tomatoes and continue cooking until the zucchini is tender and the skins of the tomatoes begin to pop; 5 minutes more.
    5. Sprinkle the vegetable mixture with oregano and basil then stir in prawns. Cook until the prawns turn pink and are no longer translucent. Pour over spaghetti to serve.

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