Save Money Good Food’s prawn spaghetti with puttanesca sauce is ready in less than half an hour, so this is definitely a quick and tasty midweek meal that the entire family will love. This pasta dish is really easy to whip up – all you have to do is cook the spaghetti according to packet instructions, add the prawns when the spaghetti is almost cooked and make the sauce on the side. This will only take you 25 mins to make from scratch, so it’s definitely a recipe to keep in mind when you don’t have a lot of time to prepare dinner. This recipe is made even easier if you’ve made Shakshouka the day before, as you can use the sauce to make this dish instead of making it from scratch. Matt Tebbutt whipped up this recipe in ITV’s Save Money: Good Food with Susanna Reid, as a way for families to use up their leftovers and save money on their food shop. They say: ‘Tomatoes that are going soft are perfect for a quick sauce. If you have any Shakshouka left over, you can use the sauce here instead of making one from scratch – just add the anchovies and chilli flakes from the ingredients list below to give it a puttanesca.’
- 350g wholemeal spaghetti
- 200g cooked and frozen prawns, defrosted
- 1 tbsp olive oil
- 3 anchovy fillets (about 10g), drained and finely chopped
- 1 tsp chilli flakes
- 2-3 small shallots, peeled and finely chopped
- 1 large sprig of rosemary
- 1 clove garlic, peeled and finely chopped
- 100g very ripe tomatoes, roughly chopped into large chunks
- Leftover twist
- Use leftover
- instead of making the sauce from scratch, see tip in the intro above
To make this Save Money Good Food recipe, bring a large pan of water to the boil and, when boiling, drop in the spaghetti and cook according to packet instructions. Three minutes before the spaghetti is due to be ready, add the prawns.
While the spaghetti is cooking, heat the oil in a saucepan over a low heat and add the anchovies, chilli, shallots, rosemary and garlic. Cook for 8 minutes, or until the shallots are just starting to soften. Crank up the heat to medium high, add the tomatoes and cook for a further 5 minutes, or until the tomatoes have just started to collapse. Increase the heat again and let the sauce bubble for 3 minutes.
Just before draining the cooked pasta and prawns, hive off half a mugful of cooking liquid and keep to one side.
Drain the spaghetti and prawns and toss them into the pot with the sauce. Turn the heat up to maximum and pour in half of the saved cooking liquid.
Toss all the ingredients together until they are well coated, adding more cooking liquid if you need it.
Serve straight away.