Simplest summer pasta.
I used to make this all the time, then somehow forgot about it and my sister recently reminded me of it as she'd made it (it was a recipe of hers originally I think).
Quantities are vague really, it doesn't really matter (except what tastes good to you) but for two people, I used:
cooking oil (I use a spray oil)
1 small white onion (finely diced)
1 clove garlic (squashed and minced)
1 red chilli, diced
1/3 chicken stock cube (I always use Knorr)
A glass of white wine
2 ripe tomates, core removed and diced
King prawns - I had these lovely head-and-tail-on jumbo prawns and used four for each person - but any large prawns will be good
A couple of handfuls of rocket
Cooked pasta, to serve (I make this first and add at the end but you might prefer to time it so it all comes together! I also use gluten-free but of course just use your own favourite)
Put a frying pan over a medium/low heat and add a tablespoon of cooking oil, or a few sprays of oil, if you're using a spray oil (if you are, you may well need a little splash of water too to stop the ingredients sticking so just add a little as needed).
Cook the onion, garlic and chilli slowing until softened - this always takes longer than I think (anywhere up to ten minutes). Keep stirring to stop it sticking and add a little water if it looks like it will.
Crumble in the piece of stock cube, a slosh of water, and the wine and bring to a simmer.
Then add the chopped tomatoes and cook for a few minutes - it should be good and juicy so add another slosh of water if it needs loosening at all.
Add the prawns to the simmering mixture and cook for a few minutes until either hot through (if the prawns are already cooked) or until the grey raw prawns are completely pink and cooked.
Add the rocket and immediately turn off the heat but keep stirring to wilt the rocket.
You can serve with the pasta or - as I usually do - add the cooked pasta to the pan to re-heat as it'll be slightly cooled if cooked earlier, and stir to combine.
Season to taste and enjoy!
There's something very elegant about the simplicity of this dish - as in fact with my other favourite summer pasta with prawns + lemon.
Hope you love them too.