Pasta Recipe Search
Rigatoni Marinara Pasta
Prawns added to a full flavoured pasta sauce and served over a robust rigatoni
Ingredients
500 g rigatoni pasta
For the Sauce
4 teaspoons olive oil
1 onion, finely chopped (1 cup)
2 cloves garlic, crushed
1 medium red capsicum chopped (about 1 cup)
1/2 cup grated carrot
2 cans (425 g each) Italian plum tomatoes, undrained
1 tablespoon fresh chopped thyme or 1 teaspoon dried thyme
1/4 cup fresh chopped basil
8 cooked king prawns, shelled, deveined and sliced
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Fresh basil sprigs for garnish
Method
1
To prepare sauce, heat oil in a large heavy-based frying pan over a medium heat
Add onion, garlic, capsicum and carrot
Cook, stirring frequently, until vegetables are tender, about 5 minutes.
2
Add tomatoes with liquid and thyme
Bring to a simmer
Reduce heat to low and cook, stirring occasionally, until sauce is slightly thickened, about 20 to 25 minutes
Add basil, prawns, salt and pepper; heat through gently.
3
Meanwhile, cook pasta according to pack directions, but do not add salt
Drain pasta in a colander
Divide among 6 pasta plates
Spoon tomato sauce over pasta
Garnish with sprigs of basil and serve immediately.
Cooks Tips
To grate vegetables, hold handle of grater EL1Tuy and rub the vegetable up and down the side. Working over a cutting board eliminates a messy clean-up
Wholemeal pasta has a hearty flavour and is higher in fibre than plain pasta. It can be found in supermarkets and health food stores
Per Serving
561/kJ 2350 calories, 98 g carbohydrates, 10 g fibre, 25 g protein, 405 mg sodium, 7 g fat, 57 mg cholesterol
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