Squid-ink pasta
| Serves: | 6 |
| Cooking Time: | 25 minutes |
| Prep Time: | 10 minutes |
Ingredients
- 6 ripe Roma tomatoes, roughly chopped
- 400-500 g squid-ink pasta, cooked al dente
- sea salt and freshly ground black pepper, to taste
- 1 tbsp Italian parsley, finely chopped
- 6 tbsp white wine
- 2 tbsp tomato paste
- 1 tsp Woolworths Calabrese peperoncino hot pepper sauce
- 3 cloves garlic, sliced
- 1 onion, finely chopped
- 12 Woolworths frozen ready-to-cook easy peel pink prawns
- 100 g Woolworths sliced smoked Italian pancetta
- 4 tbsp olive oil
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Heat 1 T olive oil in a pan over medium to high heat. Fry the pancetta until crisp, then remove from the pan. Gently fry the prawns in the same pan over a high heat until coloured, then remove from the pan.
- Add the remaining olive oil to the pan and fry the onion and garlic until soft. Add the hot pepper sauce, tomato paste and Roma tomatoes and cook for 15 minutes. Add the white wine, pancetta and prawns and cook for 5 minutes.
- Toss the pasta and parsley through the sauce and season to taste.
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