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Saganaki spaghetti
Saganaki spaghetti
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Quick and delightful pasta with prawns, feta, and cherry tomatoes.
Ingredients:
  • 375g spaghetti
  • 18.20 gm olive oil
  • 1 brown onion, finely chopped
  • 1 tsp dried oregano
  • 3 garlic cloves, thinly sliced
  • 500g cherry tomatoes, halved
  • 165.00 ml tomato puree
  • 700g medium green prawns, peeled, deveined (tails intact)
  • 82.50 ml fresh flat-leaf parsley leaves, finely shredded
  • 100g feta, crumbled
  • Sliced ciabatta bread, to serve
  • Lemon wedges, to serve
Instructions:
  • Boil pasta in a large saucepan of salted water following package instructions until al dente. Drain well.
  • Heat oil in a large saucepan over medium-high heat. Sauté onion for 5 minutes until softened. Stir in oregano and garlic, cook for 1 minute until fragrant. Mix in tomatoes and cook for 5 minutes until slightly soft. Stir in tomato puree and water, bring to a boil then simmer for 5 to 7 minutes until thickened.
  • **Original:** Add prawns. Season with salt and pepper. Cook, stirring occasionally, for 3 to 4 minutes or until prawns are just cooked through. Add pasta, parsley and half the fetta. Toss gently to combine. Top with remaining fetta. Serve with bread and lemon wedges. **Revised:** Incorporate prawns, season with salt and pepper, and cook for 3 to 4 minutes until prawns are just cooked. Add in pasta, parsley, and half the fetta. Gently mix together and sprinkle the remaining fetta on top. Serve with bread and lemon wedges.

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