Go Back
Print

GARIDOMAKARONIA (KING PRAWN PASTA)

Γαριδομακαρονάδα

Ingredients

  • 1/4 tea cup EVOO
  • 1 head of garlic peeled and sliced
  • 1/2 kg fresh king prawns
  • 250 g cherry tomatoes quartered
  • 1 wine glass 100ml white wine
  • 1 tbs Greek tomato paste
  • 1 tbs Mama’s chilli puree optional
  • Sea salt and white pepper to taste
  • 250 g spaghetti I use Misko no.7
  • To serve
  • Fresh basil leaves
  • Pecorino

Instructions

  1. Clean the prawns well, leaving the head and tail intact, but peeling the middle section of the shell and removing the intestine track. Set aside the cleaned prawns.
  2. In a saucepan, warm the olive oil over medium heat and add the sliced garlic. Allow the garlic to caramelise slowly but not burn. Add the quartered cherry tomatoes and simmer for a few minutes Then add the wine, and allow the alcohol to cook off. Next, add the tomato and chilli paste, stir well to combine and add a splash of warm water. Allow the sauce to simmer slowly for 20 minutes.
  3. While the sauce is halfway through simmering, add the pasta to boiling salted water and bring to the boil. Cook according to packet instructions - the misko no.7 pasta I use takes 8-10 minutes.
  4. While the pasta is cooking, add the cleaned prawns to the tomato sauce and simmer for 5 minutes, or until the prawns are just tender. Season to taste. Finally, add the “al dente” cooked pasta to the prawns and toss gently through the sauce to combine. Serve immediately with an extra drizzle of olive oil, torn basil leaves and grated pecorino.