Spaghettini with fresh tomato sauce, chilli and saffron prawns
Pasta / Autumn / Ray McVinnie / Serves: 4

500g vine-ripened tomatoes or flavoursome outdoor tomatoes
1 large clove garlic, crushed
2 tablespoons coarsely chopped flat-leaf parsley
2 tablespoons tiny basil leaves
4 small dried bird?s eye chillies, crushed
12 black olives, pitted and chopped (optional)
3 tablespoons estate bottled extra virgin olive oil plus a little regular extra virgin olive oil for frying the prawns
24 medium prawns
Pinch saffron strands
400g spaghettini (or use spaghetti)


Issue 79
March 2000
p. 58

Skin the tomatoes, cut in half and flick out the seeds.
Cut out the cores and chop the flesh into tiny dice, then put the tomatoes in a sieve set over a bowl.
Leave to drain for 1 hour.
Transfer the tomatoes to a bowl and mix in the garlic, parsley, basil leaves, 1/2 teaspoon salt, two of the crushed chillies, olives and oil.
Set aside while preparing the prawns and pasta.
Heat a dribble of oil in a small frying pan over medium heat.
Add the prawns and cook until pink, turn them over, crumble over the saffron and last two chillies and leave on the heat until the prawns are cooked.
Transfer to a small bowl with any scrapings from the pan.
Meanwhile, cook the pasta in plenty of boiling water until al dente.
Drain and tip into a heated serving dish.
Pour on the sauce and toss together quickly.
Tip on the prawns and serve hottish or at room temperature; it's even good the next day, chilled.