Thursday, 19 November 2015

Spaghetti with prawns and rocket (Spaghetti con gamberetti e rucola)

This dish has become a real favourite and if we get the chance, we'll try to find the Ristorante La Gondola in Palermo, Sicily (guessing this is the one) to try the original dish one day. In the meantime, for everyday, we take the syns out of Jamie Oliver's version, but to be honest it wouldn't be that bad left exactly as he has it. Here's our adjusted version:

Serves 4


    450g dried spaghetti
    sea salt
    freshly ground black pepper
    2 cloves garlic , peeled and finely chopped
    1 dried red chilli, crumbled
    400g peeled raw prawns
    2 heaped tablespoons tomato puree
    1 lemon, juice and zest of
    2 handfuls rocket, roughly chopped


Cook your spaghetti in a large pan of salted boiling water according to the packet instructions. Meanwhile, heat a large frying pan and toss in the garlic and chilli. As the garlic begins to colour, add the prawns and sauté them for a minute. Add the tomato purée and simmer for a couple of minutes. When the pasta is ready, drain it in a colander, reserving a little of the cooking water. Toss the spaghetti with the sauce, squeeze in the lemon juice, add half the chopped rocket, adding a little of the reserved cooking water if you want to loosen the sauce a bit, and correct the seasoning. Divide between 4 plates and sprinkle with the grated lemon zest and the rest of the rocket leaves.

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