For this week's Presto Pasta Night I've decided to prepare a pasta dish I had recently at a restaurant. What attracted me to the dish is that it used Cortecce, which is a pasta I used in PPN #15.
This time it's prepared in a tomato based sauce with prawns and cubes of roasted red capsicums (bell peppers) and spiked with fine slivers of fresh chilli. The result is a dish that is surprisingly light and well suited to all climes.
Cortecce with Prawns, Capsicum and Chilli
1 red onion, finely sliced
1 large clove garlic, finely sliced
1 large red chilli, finely sliced, seeds removed (add more or less to taste)
2 plum/roma tomatoes, cut in half, de-seeded and roughly chopped
1 roasted red capsicum/bell pepper, diced into small cubed
200 grams shelled raw prawns
I should note that I used local prawns which for those in the US are called large shrimp.
Remove the intestine and then cut the prawns in half widthways - then partially cut each half along the line of the intestinal tract. Set to one side.
Heat a little oil and a knob of butter in a pan and when the butter has melted add the onion, garlic and chilli - allow this to cook slowly to gently sauté the onions.
When the onions have softened and started to colour, add the chopped tomatoes. Depending on the ripeness of the tomatoes you may need to add a little tomato paste and water to help create the sauce.
Continue cooking over a low heat until the tomatoes break down. Taste and season with salt and pepper as desired.
When the pasta is almost cooked, add the prawn pieces to the onion mixture, increase the heat slightly and toss thoroughly to ensure even cooking. Add in the cubes of roasted capsicum. This shouldn't take more than a couple of minutes as the last thing you want is to overcook the prawns.
Add in the cooked pasta and mix it well into the sauce then serve into individual bowls.
Tagged with Pasta