Spicy Tomato Pasta with Garlic Prawns, one of stephen Drus's Prawn Variety Recipes

Ingredients

Serves: 3 

• 6 cloves of garlic, chopped
• 1 large red onion, chopped
• glug of olive oil
• 1/2 tsp yellow bean curry paste (dependant on your personal taste add more for a spicier sauce)
• 350g penne pasta

• 1 (400g) tin of chopped tomatoes
• handful of fresh basil, chopped
• salt and pepper to taste
• peeled and pre-cooked king Prawns (decent sized)
• a knob of butter

Method

Prep:5min  ›  Cook:25min  ›  Ready in:30min 

1. Place 1/2 of the chopped garlic and all of the onion in a large pan on a low heat with oil for 5 minutes to till onion is soft. Add the yellow bean curry paste and stir.
2. Put a large pan of water on to boil for the pasta. Add the pasta and follow its cooking instructions.
3. Add the tinned tomatoes and basil to the onion and garlic stir. Turn the heat to medium. Once a bit of liquid has evaporated from the tomatoes, taste and add salt, pepper and more curry paste to taste. Cover the sauce, reduce heat to low and let simmer (if too much liquid collects, only partially cover the sauce).
4. Put prawns in the centre of a large piece of aluminium foil with a knob of butter on top. Add the remaining garlic cloves, fold in the sides and put into a moderate oven to heat.
5. When the pasta is cooked drain and add to the tomato sauce and stir.
6. Dish the pasta up into nice bowls. Take the prawns out of the oven, check they are piping hot and place on top of the pasta. Enjoy!