A spicy pesto pasta dish, with juicy San Marzano tomatoes and king prawns. Easy to make and and so delicious!
I made one of those thrown together dinners last week with random items from the fridge when I made this recipe! In all honestly I had no plan to post this pasta dish but it was so good I had to share it with you guys. Sometimes those unplanned/random dinners are the best. I never ever buy jars of pasta sauce but pesto is an exception as I just don't have the time after work to make homemade pesto. The Sacla fiery chilli pesto is my new favourite, I added a little cream and mixed with some pasta water and it made a delicious sauce in literally minutes. I've served this pasta with king prawns but it would also work well with chicken. I hope you enjoy the recipe and be sure to tag me if you try it out :)
Total Cooking Time
15 Minutes
Ingredients (Serves 2)
150g Rigatoni
2 tbsp Olive oil
1 Shallot (finely diced)
2 Handfuls fresh San Marzano tomatoes (or cherry tomatoes if you cant find these)
1 Garlic clove (minced)
200g Raw king prawns
4 tbsp Fiery chilli pesto
2 tbsp Double cream
1 cup Reserved pasta water
20g Pecorino/parmesan
1 handful Basil (finely chopped)
Method
1. Add the pasta to a pan of boiling salted water and cook per pack instructions.
2. Add the olive oil to a large frying pan on a medium heat and fry the shallot for a couple of minutes.
3. Slice the tomatoes in have and add to the pan along with the garlic and seasoning. Continue cooking on a medium heat until the tomatoes have softened.
4. When the tomatoes are almost done add the prawns to the pan and cook for around 1 minute each side until they are pink and just cooked through. Be careful not to overcook these as they will continue to cook when you add the pasta etc.
5. The pasta should be almost done so add the pesto and cream to the pan and mix well to combine.
6. Before draining the pasta reserve a cup of the pasta water for the sauce. Add the cooked rigatoni to the sauce and add a small amount of pasta water at a time to make the sauce. When you have reached your desired sauce consistency add the pecorino and basil. Serve with black pepper and enjoy!
