I should have a picture, but I don’t this time. I will take one next time. It’s pretty colourful. It’s colourful, tasty, and pretty low fat too (I think).
- spaghetti for two (see side of package for measurments)
- one (or two) cloves of garlic
- 1 tsp oil
- 250 g (about 1 lb) of prawns
- chili pepper to taste
- four green onions, sliced
- two large tomatoes, diced into cubes
- chopped, fresh basil
- salt and pepper to taste
Boil pasta al dente (or however you like it. I like it al dente).
In another pan (I may use a wok the next time), saute garlic in oil until you think it’s cooked enough.
Add prawns and chili pepper. I like spicy, so I shake quite a lot of chili pepper over the pot. Cook until prawns have a good start–so that they are about half-cooked.
Add onions and diced tomatoes. Stir. You might want to try that figure 8 motion. That works for me.
Don’t cook too long, or the tomatoes will get too soft.
Drain and rinse spaghetti.
Add to pan. Mix. Mix. Mix. Mix everything as much as you can. Add the chopped, fresh basil. Mix until the basil is slightly wilted.
Spoon onto plates and serve.
Once on my plate, I added grated Parmesan cheese and salt and pepper to taste. Apparently, with fish pasta, you aren’t supposed to add cheese, but I like it. To hell with what you aren’t supposed to do. Do what you like.
Today, as I was eating some leftovers, I thought the next time I make it, I might add some chopped sun-dried tomatoes for an extra bit of palatable zing.