300gm thin spaghetti
350gm deveined prawn meat
200gm spinach, roughly chopped
70gm peppadew peppers, drained and quartered
12 fresh basil leaves, shredded
400gm can chopped tomatoes
2 tsp chilli paste
1Tblsp balsamic vinegar
1 Tblsp corn flour
Method
Cook the pasta in plenty of lightly salted boiling water until al dente.
Drain and keep warm.
Spray a large pan with non-stick cooking spray.
Heat the pan and add the tomatoes.
Cook, stirring, for 3 minutes.
Now add the prawns and peppers and continue cooking until the prawns start to turn pink.
Add the garlic and chilli paste and cook for another 2 minutes.
Remove the pan from the heat and stir through the spinach, basil and vinegar.
Tip the pasta into a large serving dish and top with the prawn mixture.
(Photo shows 4 servings – lift pasta through the topping to mix as you serve.)
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