Sunday, April 13, 2014

Prawn Aglio Olio with Roasted Tomatoes

Star Q
This week is the mid-semester break for most universities and for this whole week my daughter who studies in Perlis is back.  My son who is studying in Serdang has decided not to come back for the holidays since he has a few more lab work to do.  He'll be coming back next weekend though.

Yes.  This entry is about requests and the request this time is for me to prepare Prawn Aglio Olio.  I have seen Rachel Ray prepared this dish in one of her shows on telly and I have decided to replicate it, and include a few twists of my own.  For my version, I used angel hair pasta.  I also tossed the pasta with some oven-roasted tomatoes for a bit of veggie element to go with it.

For the prawn recipe :

  • 30 large-ish prawns, shelled and de-veined 
  • 4 cloves garlic, chopped
  • 1 tsp dried chilli flakes
  • 2 tbs olive oil

Heat the olive oil in a pan.  Then saute the garlic and the chilli flakes for a few seconds.  Stir in the prawns until they turn pinkish.  Dish out and set aside.

For the pasta :

  • 450 g angel hair pasta, cooked till al-dente (reserve some of the cooking liquid)
  • 6 cloves garlic, chopped
  • 1 tsp chilli flakes
  • 2 tsp anchovy stock granules
  • 2 tsp fish sauce
  • 1/4 cup olive oil
  • 1/4 cup chopped flat leaf parsley
  • Roasted Tomatoes (click here for recipe)

Heat the oil in the same pan used to cook the prawns.  Saute the garlic and chilli flakes for a few seconds then stir in the fish sauce and anchovy stock granules.  Next toss in the pasta and pour in enough of the reserved cooking liquid to make a sauce.  Toss in half of the chopped parsley followed by the cooked prawns and roasted tomatoes.  Stir well to combine, dish out and serve hot.  Sprinkle the remaining parsley on top to garnish.

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