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Pasta with king prawns in tomato sauce

updated

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Ingredients for 4 servings:

  • 500 g king prawns, frozen
  • 1 small onion(s)
  • 250 g cocktail tomatoes
  • 1 class jar of pesto rosso, approx. 200 g
  • n. B. Salt
  • n. B. Pfeffer
  • e.g. chili powder or sweet chili sauce
  • 500 g pasta, e.g. penne

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Thaw the prawns and remove the intestines. Cook the pasta according to the package instructions. Meanwhile, finely chop the onion and fry in oil. When translucent, remove from the pan, set aside, and fry the prawns at a higher heat. Cut the tomatoes into quarters, or in half if they are too small. Season the prawns with salt. Add the onions, tomatoes, and pesto to the pan and bring to a simmer. Season to taste with salt, pepper, and chili sauce. When the pasta is al dente, drain well and toss the pasta with the sauce. You can also use a little more pasta water if the sauce is too thick.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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