Sunday, March 7, 2010

Dinner: chilli prawn pasta with garden-fresh basil

Inspired by a Jamie Oliver recipe in this month's Delicious Magazine, with a few twists of my own...

Serves Two:

200g dried pasta (I used spaghetti. I LOVE spaghetti!)
8 green prawns, peeled and deveined
1/2 brown onion, finely diced
1 garlic clove, smashed and chopped
1 medium red chilli, seeded and finely sliced
1/4 cup verjuice
1 large handful fresh basil (one of the few things surviving the pests in my garden this summer)
8 cherry or mini roma tomatoes
2 Tblspn olive oil
parmesan cheese, finely grated.

Brush tomatoes with a small amount of olive oil, place in a baking pan and roast in a cool (160 degree) oven for 40-50 minutes, until nicely caramelised.
Prepare pasta as per its cooking instructions
Sautee garlic, onion and chilli in remaining olive oil for 5 minutes. Add verjuice and simmer for 3 minutes. Add prawns and cook for a further 5 minutes, turning prawns as needed.
Divide pasta into serving plates. Pour on prawn/onion mix, place tomatoes and top with roughly torn basil.
Add pepper and parmesan to taste (some people think it is gauche to eat parmesan with seafood pasta, but I love it!).



  1. something like this I reckon would be great with a pinot gris; alsacean, victorian or even a cheeky central otago one - maybe if you are apart of the neuvo elitest sommelier type you may have an austrian gruner baby!
    either way, something with soft acid and plenty of length would be spot on.

    have fun Jo.

  2. What a stellar set of recommendations. Thanks, Tim!