Cour­gette noo­dles with chilli pas­sata prawns

Nadia - - FAST & FRESH -

Ready in 25 min­utes | Serves 2 | DF | GF 4 medium cour­gettes 2 Tbsp olive oil 1 clove gar­lic, finely diced 1 red chilli, de­seeded and finely sliced, plus ex­tra for serv­ing (op­tional) 1 small red onion, sliced 300-400g fresh or de­frosted prawns 1½ cups home­made pas­sata (see recipe on page 87) Grated parme­san (omit if eat­ing dairy free)

1 Cut cour­gettes into very long, fine strips us­ing a peeler and then a knife or use a noo­dle-mak­ing tool to shape them into strands. 2 Cook cour­gette noo­dles in boil­ing salted wa­ter for 4-6 min­utes or un­til ten­der. Drain well. 3 Mean­while, heat the olive oil and sauté the gar­lic, chilli, red onion and prawns un­til prawns start to turn pink. 4 Add pas­sata and sim­mer for 2-3 min­utes to heat through. 5 Serve tomato chilli prawns with the cour­gette noo­dles. Sprin­kle with parme­san and ex­tra chilli if de­sired.

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