Prawn Arrabbiata Farfalle

Covid increases the awareness of remote working luckily. As a graphic designer, I was spending so much time on the computer; this was causing me not having enough time for shopping or cooking. Eventually, I started to gain weight and eat junk food a lot. To stop this, I searched for an online food ordering service and decided to go with Gousto. I loved their branding and brand messaging, as well as their recipes. Since I’m Turkish and enjoy the Mediterranean diet, their recipes were the closest ones to my taste. To keep everything in my archive, I’m writing their recipes in here too for future reference.

Recipe for 2

INGREDIENTS

• 3 garlic cloves
• 200g farfalle pasta bows
• 35g grated italian hard cheese
• 1 tomato paste sachet (32g)
• 1 tsp dried chilli flakes
• 5g basil
• 171g raw peeled king prawns
• 20g pea shoots
• 1 can of finely chopped tomatoes (210g)
• 11g vegetable stock mix
• Olive oil
• Butter
• Pepper & salt

METHOD

1. Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7. Boil half a kettle. Heat a large, wide-based oven-proof casserole dish with a matching lid with a drizzle of olive oil over a medium-high heat. Crush the garlic cloves open by squashing them with the side of a knife and remove the skins, then chop the garlic roughly
2. Add the chopped garlic the the dish with the chilli flakes (can’t handle the heat? Go easy!) and cook for 30 secs.
3. Stir in the veg stock mix and add the chopped tomatoes, tomato paste and 400ml boiled water. Bring to the boil over a high heat
4. Add 1/2 tsp sugar and stir through the farfalle. Cover with a lid and put the dish in the oven for an initial 25 min. Use this time to clear up, set the table, have a cup of tea or simply chill!
5. Once the pasta has been cooking for 25 min, remove the dish from the oven. Add the king prawns and give everything a good mix up. Cover with a lid and return the dish to the oven for 4-5 min further or until the prawns are cooked through and the pasta is tender. Wash the rocket, then pat it dry with kitchen paper
6. To serve, tear the basil leaves into the pasta and stir through the grated Italian hard cheese with a large knob of butter. Garnish with the rocket and a grind of black pepper

Enjoy!