This one I made while staying over at my mother-in-law-to-be’s house in Edinburgh and felt the need to cook something for myself. I’ve found being pescatarian to often be confusing for the older generations, and this dish was a lovely warming treat for myself that even appealed to my kind, if ferociously carnivorous, hosts.
Spicy Prawn Pasta Bake
Serves 3 comfortably, or 4 if you’re not so hungry or have sides.
King prawns, 1 pack frozen
Sardines, 1 tin, chopped
Anchovies, 1 tin, chopped
Spring onions, 3 chopped
Garlic, 2 cloves or 2 tsp puree
Basil to taste
Oregano to taste
Paprika to taste
For the sauce
Chopped tomatoes, 1/2 tin
Cherry tomatoes, 12, quartered
Red bell pepper, 1 chopped
Piri-piri sauce, 1/3 bottle
For the pasta
Cavatappi, or other tube-shaped pasta, 1/2 pack
For the topping
Feta, 1/2 pack crumbled
Bread, 1 slice torn to shreds or processed
Basil-infused olive oil
Spring onions, 1 chopped
1. Preheat oven to 190C or gas mark 6.
2. Boil the water for the pasta and add the dried pasta to the water.
3. Fry the ‘to fry’ ingredients in the olive oil for a few minutes with as much spice as you prefer (go easy on the paprika as it easily dominates).
4. Drain the pasta. Add the sauce ingredients to the pan, and then mix in the pasta. Turn off the heat.
5. Transfer the entire contents thus far to an ovenproof dish.
6. Sprinkle the shredded ‘breadcrumbs’, feta, and spring onions and liberally douse with oil.
7. Put in the oven for a further 25 minutes.