Spicy Garlic Prawn Mafalde Pasta in Tomato Sauce
This Spicy Garlic Prawn Mafalde Pasta in Tomato Sauce is a flavorful, restaurant-quality seafood pasta that combines juicy prawns with a rich tomato base and a touch of chili heat. Perfectly suited for weeknight dinners or special occasions, this recipe is easy to prepare, using mafalde pasta to hold the sauce beautifully, and delivers a satisfying balance of spice, acidity, and seafood sweetness.
Ingredients
Main Ingredients
- 3 cloves garlic finely chopped
- 1 red chili finely chopped
- 1 tin crushed tomatoes
- 60 ml white grape juice or light vegetable broth
- 165 g raw king prawns
- 3 large prawns shell-on, optional
- 2 tbsp parsley chopped
- 200 g mafalde pasta or linguine
- 1 tbsp olive oil for cooking
Instructions
Cooking Pasta
- Bring a large pan of salted water to a boil and cook the pasta according to the package instructions until al dente.
- Reserve a small amount of pasta cooking water before draining.
Preparing Tomato-Chili Sauce
- Heat olive oil in a large frying pan over medium heat.
- Gently cook the garlic and chili for 2 minutes until fragrant, making sure not to burn the garlic.
- Add crushed tomatoes and simmer for 6 minutes, allowing the sauce to thicken slightly.
- Stir in white grape juice or vegetable broth and cook for an additional 2 minutes.
Combining Pasta and Sauce
- Add the parsley and prawns to the sauce and cook until the prawns turn opaque and pink, about 3-5 minutes.
- Gently combine the cooked pasta with the sauce, adding reserved pasta water as needed to coat evenly.
- Serve immediately with extra parsley and chili sprinkled on top.
Notes
- Use fresh garlic and chili for maximum flavor.
- Reserve pasta water to help the sauce adhere to noodles.
- Do not overcook prawns to maintain tenderness.