This easy pasta supper is an Italian speciality from Sicily. Picchi-pacchi simply means a fresh, raw or barely cooked sauce, so this tastes really fresh.
Serves 4
Ready in 20 minutes
Per serving:
470kcals
8.2g fat (1.2g saturated)
31.9g protein
71.5g carbs
9g sugar
0.6g salt
1. Bring a large pan of salted water to the boil. Add the spaghetti and cook according to the packet instructions, until al dente.
2. Meanwhile, working over the sink, gently squeeze and burst the tomatoes to rid them of most of their seeds, then roughly chop.
3. Shortly before the spaghetti is ready, heat the oil in a pan over a medium heat. Add the garlic and red chillies and sizzle gently for 1 minute. Add the spring onions and cook for another minute, then add the tomatoes and cook gently for 30 seconds, until just heated through but still holding their shape. Season to taste with salt and pepper.
4. Drain the spaghetti well and return to the pan. Add the tomato mixture, prawns and chopped parsley. Toss together and serve.
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More 4Food Italian recipes
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Jamie Oliver's mini shell pasta with bacon and peas
Gordon Ramsay's pasta with pancetta and leek
Nigella Lawon's pasta with walnut sauce
© delicious. magazine
Match this with a crisp, ice-cold white wine to counter the heat. Try a dry New World Riesling.
Six simple yet scrumptious low fat step-by-step recipes, updated each month for you to use and download. This month we'll show you how to make Asian chicken salad and tropical salad with mint yoghurt.
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