Chilli Prawn Pasta

Ready in a flash, this pasta with a kick is the perfect laid-back summer meal solution.

Serves 4


  • 1 tablespoon olive oil
  • 120 grams pancetta or streaky bacon, chopped
  • 5 mini sweet capsicums, sliced
  • 24 raw prawn cutlets
  • 2 red chillies, sliced
  • 4 cloves garlic, crushed
  • 2 x 400-gram tins whole cherry tomatoes
  • 2 tablespoons tomato paste
  • 420 grams dried linguine or spaghetti


Heat olive oil in a large frying pan and add the pancetta. Cook for 3-4 minutes, until it starts to get crispy, then add the capsicums. Cook, stirring, for 1 minute, then add prawns, chillies and garlic. Cook for 3-4 minutes, turning the prawns once. Add the cherry tomatoes, their juice and tomato paste and stir. Cook for 5 minutes. While the sauce is cooking, cook the pasta according to the packet instructions and drain, reserving two tablespoons of the cooking water. Add the drained pasta and cooking water to the prawn mixture and stir to combine. Serve immediately.


Recipes extracted with permission from Dish SUMMER by Sarah Tuck and Claire Aldous, SCG Media, RRP $45.00

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