Category Archives: Pasta
Black Spaghetti with Prawns and Tomato sauce
Tease your senses with this stunning looking dish!
There is something about combining pasta, prawns and tomato sauce that is just super delicious. This is such a quick and easy dish to make. You can purchase the black spaghetti at your nearest Pick ‘n Pay grocer.
The distinctive colour of the black spaghetti is achieved with squid liquid, might not sound appetizing but you hardly notice it in the taste of the pasta.
500 g prawns ( cleaned )
120 g uncooked black spaghetti
5 ripe tomatoes ( finely chopped)
1 onion ( chopped )
10 ml olive oil
1 ml cayenne pepper
5 ml lemon zest
5 ml brown sugar
salt to taste
Fresh dill tips to garnish
Cook the spaghetti until al dente, set aside.
Fry the onions in the olive oil in a frying pan until soft and translucent. Add the prawns and stir for a few more minutes. Add the cayenne pepper, lemon zest, brown sugar and tomatoes. Simmer for a few minutes until the tomatoes has reduced and formed a sauce. Season with salt and add the black spaghetti, stir through. Garnish with the dill tips and serve hot.
Is Coriander and Cilantro the same thing? – technically YES! I didn’t know that I googled it!
Cilantro is the spanish word for coriander leaves also sometimes called chinese or Mexican parsley (now whose idea that was I wouldn’t know!).
Cilantro refers to the leaves of the plant, as soon as the Coriander plant developes flowers and seeds we refer to the seeds as Coriander. In South Africa we commonly refered to Cilantro as Dhania (Asian). And you ask me why I’m confused?
I’ve tried a bit of the a Asian flavour with pasta since I’ve had these beautiful giant pasta shells and I didn’t have any mince meat in the fridge. It turned out beautifully and my husband had severe heartburn….sorry honey!
500 g Chicken fillets, cubed
1 medium onion finely diced
1 glove of garlic (press with my new garlic press!)
5 ml fresh ginger
2.5 ml Garam masala
2.5 ml chilli powder
2.5 ml turmeric
2.5 ml ground dhania and jeera mix
50 g tomato paste
1 green chilli – deseeded
2 fresh tomatoes
10 ml olive oil
50 ml coconut milk
5 ml brown sugar
10 ml Cilantro pesto / or chopped fresh Cilantro with 5 ml Olive oil.
Cook pasta shells. Strain and add 10 ml cilantro pesto or fresh cilantro to the pasta. In the meantime prepare the Chicken.
Fry onions in olive oil until succulent, add chicken and fry until done. add garlic, ginger and all the spices, fry for a minute.
Chop the tomatoes finely in a food processor also adding the chillies. Add tomatoes to the chicken and add enough water to form a little sauce. Continue stirring until all tomatoes have broken down. Add sugar, tomato paste and coconut milk, simmer for 5 minutes.
Mix and serve on top of Spicy Chicken.
Coconut milk should be refrigerated once the can is opened. It keeps for a couple of days to a week. They do not recommend freezing coconut milk as this increases the likelihood of curdling when it is next used in cooking – unless you are just warming it through without boiling, which I normally use it for anyway. I have successfully frozen left over coconut milk and found the easiest way by using an ice cube tray.
If you don’t have any coconut milk but coconut at hand try this: To make coconut milk, finely grated coconut meat is steeped in hot water until it is cool enough to handle. It is then squeezed until dry; the white fluid is strained to remove all the pulp voila! coconut milk!
This is such a simple way to Jazz up spaghetti, It goes especially well with fish
and a simple side salad for supper.
Add any fresh herbs, chutney or chilies to the basic recipe for variation.
I have saved this recipe for quite some time now.
The original recipe is meant for camping trips and only consist of tomato puree.
However I adore fresh tomatoes, and onions is always a winner.
We had this the other day with fish cakes (Shop bought!) and a few slices of Avocado for lunch.
The men really enjoyed this.
This recipe is only for 120 g uncooked spaghetti which will serve 3 people
and equals to 2 starch portions per person.
2 medium tomatoes
60 g tomato puree
1/2 tsp brown / white sugar
salt and pepper to taste
Cook Spaghetti (Al Dente’) , strain and keep aside.
In a food processor chop up 1/2 onion and fry in a little olive oil, remove from heat.
Chop up 2 medium tomatoes in the food processor and add with the onions.
Add the tomato puree, sugar, salt and pepper.
Let the sauce simmer for a +- a minute, allowing it to reduce a little while stirring continuously.
Add cooked Spaghetti to the sauce and toss around to cover all of the Spaghetti.