Garlic Tomato and Prawn Penne
Garlic Tomato and Prawn Penne
An easy midweek dinner, where garlic and tomatoes are sauteed in wine and served over penne with prawns.
Ingredients
Serves: 6
- 500g penne pasta
- 2 tablespoons olive oil
- 1/2 red onion, chopped
- 6 cloves garlic, chopped
- 4 tablespoons white wine
- 800g canned chopped tomatoes
- 500g raw prawns, peeled and deveined
- 1 cup finely grated parmesan cheese
Directions
Preparation:10min ›
Cook:25min ›
Ready in:35min
- Cook penne according to packet instructions and then drain.
- Heat the oil in a frying pan over medium heat. Add onion and garlic, and cook until onion is tender, about 5 minutes. Stir in wine and tomatoes, and continue cooking 10 minutes, stirring occasionally.
- Add prawns, stir to coat with sauce and cook 5 minutes, or until they change colour. Toss with pasta and top with parmesan cheese to serve.
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Reviews (7)
Altered ingredient amounts. This was quite a good base, but I modified it a bit. I used only 1 can of tomatoes, doubled the garlic and wine (so I simmered it a little while longer - uncovered - to boil off some liquid. About 20 minutes all together). I also added basil and crushed red capsicumwhile sauteing the onion and garlic... this added to the flavour a lot. Very easy to make and really delicious. I will definitely make it again. Thanks for the recipe! - 29 Sep 2008
Altered ingredient amounts. This recipe was easy and tasty. I've made it several times now. The last few times I have added more spices (salt, pepper, italian seasonings, basil). I have also used pre-cooked prawn that were thawed and just thrown them in for a minute or two at the end...much easier. I was also generous with the wine. At first I worried about what wine to use, but now I just dump in whatever I've got going and it turns out great every time. - 29 Sep 2008
This was amazing!!! My partner and young son loved it, and it will now be a sure thing when prawns are on special! I added more wine though and a few extra cloves of garlic...because we are garlic eaters...but wow...we loved this - 29 Dec 2010
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