The quantities provided above are averages only.
2 unit(s)
Garlic
1 unit(s)
Onion
5 grams
Parsley
150 grams
Prawns
(Contains: Crustaceans)
250 grams
Fresh Tagliatelle
(Contains: Cereals containing gluten, Egg, Wheat May be present: Nuts, Soya, Walnuts, Crustaceans, Fish, Milk, Molluscs, Mustard)
17.5 grams
Peri Peri Seasoning
1 pack(s)
Chopped Tomato with Onion & Garlic
1 sachet(s)
Vegetable Stock
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Sugar
Boil a large pot of salted water for the tagliatelle. TIP: If you’re in a hurry you can boil the water in your kettle.
Halve, peel and chop the onion into small pieces.
Roughly chop the parsley (stalks and all).
Peel and grate the garlic (or use a garlic press).
Meanwhile, place a large pan over medium-high heat with a drizzle of oil. Add the onion, garlic and peri pei spice mix. Fry until softened, stirring occasionally, 4-5 mins.
Pop in the chopped tomatoes, vegetable stock and prawns. Cover and cook for 6-8 mins.
When boiling, add the tagliatelle to the water and bring back to the boil. Cook until tender, 3-4 mins. Once cooked drain some pasta cooking water and drain the rest in a colander and pop back in the pot, off the heat. Drizzle with oil and stir through to prevent sticking.
Stir the pasta through the araabiatta sauce. Add a splash of pasta water, if required to loosen the sauce. Season to taste with salt, pepper and sugar.
Divide the prawn tagliatelle all'arrabbiata between bowls and scatter over the parsley.