Chilli prawn pasta

A 15-minute meal with a kick
3 ratings
Recipe by: Sharon Hui | Former Health Information Manager

Traditional pasta dishes can sometimes be loaded with cream and cheese. This tomato-based pasta sauce lowers the fat and calories, and adding in some spice helps rev up the flavours.

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Ingredients
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 6 tomatoes, finely chopped
  • ½–1 red chilli, finely chopped
  • 1 clove garlic, peeled and finely chopped
  • 400g wholewheat spaghetti
  • 350g cooked king prawns
  • Large handful fresh basil, finely chopped
  • Freshly ground black pepper
Time
15 minutes

Nutrition information (per serving)

SERVES:
4
CALORIES:
483
FAT:
5.8g
SALT:
1.4g
SUGAR:
9.8g
5 A DAY:
1.5
Method
  1. Heat the oil in a large frying pan over medium heat and cook the onion and tomatoes together for 10 minutes, until softened and the tomatoes have broken down – you can mash them with the back of the spoon to help them along.
  2. Add the chilli and garlic and cook for a further minute.
  3. Meanwhile, bring a large pan of water to the boil and cook the pasta according to pack instructions. Drain the pasta, reserving a little of the cooking water.
  4. Stir the prawns and most of the basil into the tomato sauce and season with black pepper.
  5. Stir the pasta into the sauce, adding a little of the pasta water if necessary. Serve garnished with fresh basil.
If you don’t have fresh tomatoes, canned tomatoes would work just as well