Shrimp and Tomato Pasta Bowl
7,7 / 10
- 4 Tbsps olive oil
- 1 onion (finely diced)
- 2 cloves garlic cloves (finely diced)
- 1 small Red pepper (finely diced)
- ¼ cup dry Red wine
- 3 Tbsps tomato puree
- 14 ozs canned tomatoes
- ⅞ cup vegetable stock
- 1 Tbsp dried Italian herbs
- 14 ozs Linguine
- 11 ozs frozen Prawn
- 1 ¾ ozs black Olives (pitted and sliced)
- 1 mild, green chili pepper (cut into rings)
- 2 Tbsps tomato Ketchup
- freshly ground peppers
- To garnish
- fresh Fresh herbs
Heat the oil in a pan and gently cook the diced onion, garlic and red pepper for 3-4 minutes, stirring.
Stir in the wine and simmer gently for 5 minutes. Stir in the tomato puree, add the tomatoes, stock and Italian herbs and cook with a lid on the pan for about 15 minutes.
Cook the pasta in plenty of boiling, salted water according to the packet instructions.
5 minutes before the end of cooking time add the prawns, olives and chillies to the sauce, add ketchup, salt and pepper to taste and cook until done.
Drain the pasta, mix with the sauce and serve in deep plates, garnished with herbs.