Garlic Tomato and Prawn Penne

    35 minutes

    An easy midweek dinner, where garlic and tomatoes are sauteed in wine and served over penne with prawns.

    265 people made this

    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

    Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Cook penne according to packet instructions and then drain.
    2. 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.
    3. 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 in English (291)


    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