If there was ever a dish that’s an absolute hit in my house – it’s this one.
I have been cooking chilli seafood pasta for years, and I am so excited to share the recipe, I’m sure we’ve all had a version of this dish – so what makes mine different? I’ll just call it the ‘Liz’ touch.
So here it is – I really hope you love it as much as I do …
Pasta (I like to sue spaghetti)
I bought fresh pasta from The fresh pasta shop at the South Melbourne market – they also have gluten free options
Cobram Estate extra virgin olive oil
- 2 onions
- 6 garlic cloves
- 2 cans of diced tomatoes
- 1 bunch of parsley
- 1 bunch of basil
- 1 baby chilli
For the sauce:
Chop up onion and garlic
Brown off onion then add garlic, stir together until golden put into pot
Add 2 cans of diced tomatoes and let simmer for a few minutes
Add parsley, basil and chilli
Let simmer for 20 minutes – and cool for 30
Blend with stick mixer until you have one smooth consistency.
Bring water to the boil, add salt and trow in the pasta
Cooking for about 5 minutes until al-dente – strain and wash through
Heat up pan, add olive oil
Throw in the prawns – if like me you have bought pawns that are ready they don’t need more than 3-4 minutes
Add the pasta and 3-4 tablespoons of the sauce – the sauce should just cover your pasta dish lightly.
Top off with fresh basil and chilli
Wine pairing by Winebubble
In winter it’s all about the beautiful reds – while the dish isn’t too heavy, the richness of the sauce and chilli flavours pairs beautifully with a Domane Albin Jacumin, Chateauneuf-du-pape La Begude Des Papes’.
This absolutely gorgeous wine has flavours of ripe dark plum, thyme, pepper, chocolate and sweet spice.