Pasta with Prawns & Cherry Tomatoes

    22 minutes

    In addition to their great flavour, cherry tomatoes add plenty of vitamin C plus vitamin A in the form of beta carotene.

    7 people made this

    Serves: 4 

    • 250 g orecchiette or medium pasta shells
    • 2 tablespoons olive oil
    • 500 g medium green prawns, shelled and deveined
    • 3 cloves garlic, minced
    • 4 flat canned anchovy fillets
    • ½ teaspoon chilli flakes, or to taste
    • 600 g red cherry or grape tomatoes, each cut in half
    • 3 tablespoons fresh oregano leaves or 1 teaspoon dried, crumbled
    • ½ cup (60 g) pitted green olives
    • 2 tablespoons drained capers
    • ¼ teaspoon black pepper

    Preparation:10min  ›  Cook:12min  ›  Ready in:22min 

    1. Cook pasta shells in a large saucepan of lightly salted boiling water until al dente, following packet instructions.
    2. Heat half the oil in a large non-stick frying pan over medium-high heat. Add prawns and one-third of the garlic. Sauté until prawns just turn pink and curl, 2 to 3 minutes. Transfer to a plate.
    3. Heat remaining oil in the same pan. Add remaining garlic, the anchovies and chilli flakes. Sauté until garlic has softened, about 30 seconds. Do not let it brown. Add the tomato and oregano. Sauté until tomato is softened, 3 to 4 minutes. Add cooked prawns, olives and capers.
    4. Drain pasta well. Toss with prawn and tomato mixture. Sprinkle with black pepper.

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    i go out with an italian so there is always stiff competion when i cook pasta to match up to mamas cooking. However we all loved it quick easy and tasted fantastic.  -  19 Nov 2008