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Recipes

Do you ever go through phases where you mostly cook within one category? I often do that with salads—I could eat them every day. Or with Italian food: I get so much inspiration that I’ll make a few Italian dishes each week. A while back I went through a phase with South American food. The aromas, flavors and ingredients… I just couldn’t get enough.

Recipe

Prawns in garlic-tomato sauce

Prawns in garlic-tomato sauce is a delicious tapas dish that comes together in no time. The combination of garlic, red chili and passata makes this dish irresistibly tasty.

Course	Main course
Kitchen	Mediterranean
Servings	2

Preparation time

Preparation time	5 min
Total	15 min

Equipment

Frying pan

Ingredients

450 g peeled prawns
150 ml passata di pomodoro
1/2 red onion
2 cloves garlic
1 tbsp chopped parsley
1/2 red chili pepper
salt & pepper
olive oil

Prawns in garlic-tomato sauce

Finely chop the red onion, chili and garlic. Heat the olive oil in a frying pan and sauté the onion until translucent. Then add the garlic and red chili and fry for another minute. Now add the prawns: cook them until they are just opaque (don’t cook them much longer, they will become dry and far less tasty). Pour in the tomato passata and add the parsley. Season with salt and pepper and let it simmer for about 5 minutes. It looks extra nice served in a small tapas dish. Enjoy!

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This dish is perfect as tapas for a cozy evening with friends or family. Serve it in a small dish with some crusty bread to dip in the sauce.

Pay close attention to the doneness of the prawns: as soon as they are no longer translucent, they’re done. Cooking them too long makes them tough, so keep a close eye on the pan.

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