Ingredients
Method
- Start by boiling a pot of water, add a pinch of salt, and cook the spaghetti as per package instructions until al dente.
- In a separate pan, heat up the olive oil over medium heat.
- Add the minced garlic and sauté until it's fragrant, usually about 1 minute.
- Sprinkle in those fiery red chili flakes. Give it a good stir for about 30 seconds to release their heat.
- It's time for the prawns. Toss them into the pan and sauté until they start to turn pink.
- Pour in the diced tomatoes and tomato paste. Stir to combine.
- Season the sauce with salt and black pepper to taste. Let it simmer for about 10 minutes.
- Once your spaghetti is done, drain it and add it to the pan with the Prawn arrabbiata sauce.
- Mix well, ensuring the pasta is coated with the sauce.
- Garnish with fresh parsley and basil leaves. Stir and serve hot.
Notes
Tips
1. For an extra kick, you can add more red chili flakes.
2. Always use fresh prawns; they have better flavor and texture.
3. Don't overcook the prawns; they can become rubbery.
4. Using fresh tomatoes? Remember to blanch and peel them first.
5. If the sauce is too thick, you can add a splash of water or pasta water to adjust.
Serving Suggestions
Serve the Prawn arrabbiata hot, preferably straight from the pan.
Pair it with a fresh green salad to balance the heat.
Crusty bread can be an excellent side to soak up any leftover sauce.
A chilled glass of sparkling water with a lemon wedge complements the spiciness beautifully.