Prawn Pasta


  • 1 onion, finely chopped
  • 2 tbsp fresh parsley, chopped
  • 1 tsp green chilli, finely chopped
  • 180g Casa Rinaldi Bronze Die Linguine
  • 2 tsp Familia Suarez Diced Garlic
  • 1 ½ tbsp Bio Gustiamo Organic Sundried Tomatoes in Oil
  • 125g good-quality, fresh king or tiger prawns, peeled and deveined, halved lengthways
  • 1 tin Casa Rinaldi Chopped Tomatoes
  • 1 tbsp Casa Rinaldi Extra Virgin Olive Oil with Chilli Pepper
  • ¼ tsp sugar
  • Salt and pepper


  1. Cook the pasta in plenty of salted water for 8-10 minutes until al dente. Once ready, drain (reserving a cup of pasta water) and set aside. In the meantime, heat the olive oil in a frying pan over a medium heat.
  2. Add the onions, garlic, and sundried tomatoes to the frying pan and cook for a couple of minutes until they start to become fragrant. Add the chilli and season with salt and pepper to taste. Continue to cook for 5 minutes until soft.
  3. Add the tinned tomatoes to the pan, followed by the sugar, and give everything a good mix. Let that simmer on a medium heat for 10 minutes until the sauce has thickened.
  4. Stir the prawns into the sauce and cook for a few minutes until they turn pink all over.

5. Toss the pasta and parsley through the prawns and sauce, making sure all ingredients are                 evenly combined. Serve with a lemon wedge on the side (if using), drizzling the juice over the           pasta just before eating. To drink, a glass of Campi Valerio Fannia Falanghina del Molise                    is the perfect crisp match for this light pasta dish.



Laura Mariano

Written by Laura Mariano

Laura Mariano is a food blogger who founded Recipes By to make cooking easier. Growing up on a farm in Spain, Laura was inspired by exquisite dishes prepared using simple ingredients. Laura Mariano is particularly known for making anyone can cook.

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