This is my fail safe recipe when I get home from a busy day at work it’s rush rush rush and the last thing you want to do is stand cooking for ages. This dinner takes less than 2o minutes from start to finish. I make this with frozen raw king prawns when I forget to take them out of the freezer in the morning but I think the prawns have a better texture if you do defrost them first. Also if you score the top of the prawns with a knife they take up more of the sauce. Make sure you find Kalamanta Greek olives, don’t use those horrid little black ones they taste awful, the rest of the jar will keep in the fridge for ages.
100g raw king prawns, peeled, deveined and scored along the top
4 x anchovy fillets (reserve some oil)
3 garlic cloves, crushed
pinch of chilli flakes ( add more if you like it spicy)
1 x 400g tin tomatoes
2 tbsp. capers
2 tbsp. pitted kalamanta olives, roughly chopped
small handful of chopped parsley
200g dried spaghetti
How to make it….
Heat a pan of boiling salted water and cook the spaghetti according to the packet instructions.
If you are using anchovies in oil add some of it to a frying pan if not add a little oil to the pan, add the garlic cloves and the anchovy fillets and fry for a couple of minutes on a medium heat. Add the tomatoes, capers and olives and stir well, let this cook for about 5 minutes. This should start to reduce down; the sauce needs to be thick enough to coat the pasta if’ it’s not turn up the heat to a rapid bubble.
When the pasta is nearly done add the prawns and cook them until they turn pink. Add most of the parsley, keep some back to sprinkle over at the end. Drain the pasta, add the drained pasta to the sauce and toss the pasta in the sauce to make sure it is all coated.
Serve in pasta bowls, I am really sad and make sure we both have the same amount of prawns I don’t like feeling short changed!
Sprinkle with the remaining parsley and dig in.