In this particular dish I have prepared the spaghetti in my favourite way with butter and freshly ground black pepper.
I have also used my Free Flow Frozen Basil but if you are using fresh just put it in nearer the end of the process.
Roasted Pepper & Prawn Spaghetti
150 Gm - Spaghetti
180 Gm – Raw King Prawns
100 Gm - Butter
Freshly Ground Black Pepper
2 – Medium Red Peppers
1 – Medium Green Pepper
2 cloves - Garlic (finely chopped)
1 - 400Gm Can Chopped Tomatoes
1 tablespoon - Basil
1 – Thumb size piece Ginger (finely chopped)
Cook the spaghetti to your preference.
Then pour it into a sieve and rinse with boiling water.
Now put about 50 Gm of butter and a few good turns of black pepper on top.
Toss the spaghetti as the butter melts to give it a good coating.
Cook the prawns in the rest of the butter for a few minutes on both sides until they are pink then set them aside.
Cut each pepper into 4, put them in a baking tray and drizzle with a little olive oil then roast them in a 180°c oven for 20 minutes.
Cook the garlic, ginger and basil for a couple of minutes in a little olive oil.
Add the tomatoes, mix well and simmer for 10 – 15 minutes until cooked down.
When the peppers are ready let them cool a little then roughly chop them save a couple to slice for garnish.
Add the peppers and prawns to the tomatoes and simmer for another 5 minutes.
Now mix well with spaghetti and serve.