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Macaroni, prawn and prosciutto saganaki
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Succulent prawn and prosciutto stew with sweet tomatoes and macaroni pasta. Bursting with vibrant colors and bold flavors, perfect for sharing with a group.
Ingredients:
  • 60ml (1/4 cup) extra virgin olive oil
  • 50g thinly sliced prosciutto
  • 40.00 ml capers, drained
  • 1 brown onion, finely chopped
  • 3 garlic cloves, crushed
  • 1 red capsicum, deseeded, cut into thin strips
  • 800g can diced tomatoes
  • 250ml (1 cup) water
  • 145g (1 cup) dried macaroni pasta
  • 1 kg green prawns, peeled, deveined, tails intact
  • 400g carton cherry tomato medley, halved
  • 60g feta
  • Chopped fresh continental parsley, to serve
  • Crusty bread, to serve
Instructions:
  • In a large high-sided frying pan over medium heat, heat 1 tablespoon of oil until shimmering. Add the prosciutto and cook until golden and crisp, about 1-2 minutes. Transfer to a paper towel-lined plate to drain. Keep it aside.
  • Pour in half of the remaining oil. Add the capers and sauté over medium heat for 2-3 minutes until crispy. Drain on a paper towel and set aside.
  • Heat the remaining oil in the pan, then sauté the onion until just soft. Stir in garlic and capsicum and cook until soft. Mix in diced tomato and water, bring to a boil, season, then add pasta and simmer until starting to cook.
  • Gently place prawns into the sauce, ensuring they are submerged. Lower heat to medium, cover, and simmer for 8-10 minutes until pasta and prawns are fully cooked.
  • 1. Preheat the oven grill to medium-high. 2. Tear the prosciutto into pieces. 3. Sprinkle the prosciutto over the pasta along with the tomatoes and capers. 4. Sprinkle crumbled feta over the top and grill for 3-4 minutes until golden. 5. Garnish with fresh parsley and serve alongside crusty bread.

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