Prawns & Pasta with Crunchy Gremolata Topping

Quick Pasta Prawns with Crunchy Breadcrumbs

Serves 4

300g dried spaghetti32tbsp olive oil divided

100g cherry tomatoes halved

2 garlic cloves sliced very thinly

300g cooked prawns (you can of course use raw – they will just need a little longer cooking)

1tbsp capers (drained)

2 tbsp tomato passata

2 large handful of flat leaf parsley chopped, divided

1tsp of lemon zest

30g bread crumbs

Bring a large pot of water with 1tsp salt back to the boil, toss in the spaghetti and cook to packet instructions usually about 8-10 minutes ; meanwhile

Dry toast the breadcrumbs on a frying pan, remove and set aside.

Heat ½ the oil in the frying pan over a medium heat, add the tomatoes and cook gently until they start to soften, season and remove with a slotted spoon.

Add the rest of the oil, over a medium high heat, add the garlic and cook until it is golden, turn down the heat and add the prawns, capers, passata, add back the tomatoes and continue to heat until the prawns are hot.

Toss in the cooked pasta, mix well, sprinkle over the lemon zest and ½ the parsley.

Divide across 4 bowls, sprinkle over the breadcrumbs and the rest of the parsley.

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