A gorgeous summery dish perfect after a hard day.
A lovely dish, with a light delicate flavour, for summer evenings, preparation time 25 minutes.
200g courgette, diced
half a teaspoon of dried chilli flakes
6 medium-sized tomatoes
2 teaspoons of tomato puree
a small glass of white wine
200g cooked and peeled prawns
Juice of half a lemon
a few leaves of basil (for garnishing)
- Place a large pan of water on the heat ready for your spaghetti.
- Peel the chorizo and cut it into mouth-sized chunks. Place in a heavy based frying pan on a medium heat. As the oil begins to seep from the chorizo, add the diced courgette and fry gently for 10 minutes.
- Blanch your tomatoes in the water you will later use for the spaghetti and carefully remove their skins and most of the seeds. Chop finely and add to the sauce along with the wine and continue to simmer.
- Throw in your spaghetti and boil for 12 minutes.
- 3 minutes before your pasta is cooked, add the prawns to the sauce to warm through, check your seasoning, I find this sauce benefits from a liberal grind of black pepper.
- When your pasta is cooked, remove the sauce from the heat and squeeze in the lemon juice.
- Drain the pasta and, in the cooking pan, combine the pasta and the sauce. To serve, sprinkle with basil and eat immediately.