Prawn, Tomato and Herb Pasta

We used spaghetti for this one but you can of course make this dish with any pasta you have handy. The tomatoes and chilli in this recipe are taken from our garden, the very last of the summer vegetables before I ripped them out and planted spinach, new parsley, thyme and sage and various salad greens.



This recipe will serve four.



1 onion, diced
1 celery stalk, diced
3 cloves of garlic, crushed
2 cups of prawns
1-2 red chillis, finely diced (1 chilli will make this warm, 2 will make it hot)
1 cup of fresh basil leaves, torn
2/3 of a cup of fresh Italian flat leafed parsley, chopped
The juice and zest of 2 lemons

Salt
Ground black pepper
2 large tomatoes, chopped
1/2 a tin of chopped tomatoes in juice
Cooking oil (we used rice bran oil spray for it's low flavour and high smoke point)

Spaghetti or other pasta (penne would be another good choice)

In a pan cook the onion and celery until soft, add crushed garlic and cook for a further 2-3 minutes.
Add fresh tomatoes, tinned tomatoes and lemon zest and cook for 10 minutes.
Add lemon juice, pepper, prawns and chilli. Taste and season with salt and more pepper if required.

Cook pasta

Drain pasta, add herbs to sauce, mix and serve.
No Parmesan is added as most Italians don't serve dairy products-including cheese-with chilli.