Special Diet

Spaghetti Arrabiata with Chilli and Prawns

cook 10 mins
Tags: Gluten free
  • 350 g (11½ oz) gluten-free spaghetti
  • 3 tablespoons olive oil
  • ½ red chilli, diced
  • 4 garlic cloves, crushed
  • 1 kg (2 lb) ripe tomatoes, skinned
  • 2 tablespoons lemon juice
  • ½ teaspoon caster sugar
  • 250 g (8 oz) tiger or jumbo prawns, cooked and peeled
  • small handful of basil, roughly torn
  • Parmesan cheese shavings, to serve
  • Cook the spaghetti in a large saucepan of boiling water for 8–9 minutes, according to the pack instructions, until ‘al dente’.
  • Meanwhile, heat the oil in a frying pan over a medium heat, add red chilli and garlic and cook for 1–2 minutes.
  • Add the tomatoes, lemon juice and sugar and cook for a further 6–7 minutes, adding the prawns for the last minute of cooking time.
  • Drain the pasta and toss in the arrabiata sauce. Stir in the torn basil.
  • Serve sprinkled with Parmesan shavings.
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