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20 • minutes
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5-6 • serves
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Spicy Prawn & Tomato Spaghetti

0/5 (1)


  • tick500g spaghetti (we love Diamond)
  • tick500g Sea Cuisine Raw Prawn Cutlets (we love United Fisheries)
  • tick300ml Chantal Organics Tomato Passata
  • tick½ cup Church Road Gwen Pinot Gris (we love Church Road)
  • tick3 Garlic Cloves, crushed
  • tick2 Red Chillies, thinly sliced
  • tick⅓ cup Capers
  • tick1 Lemon, zest and juice
  • tick1 Ttsp Olivado Organic Extra Virgin Olive Oil
  • tick⅓ cup parsley, roughly chopped (we love Superb Herb)
  • tick⅓ cup basil leaves (we love Superb Herb)


  • Step 1.

    Cook spaghetti as per packet instructions.

  • Step 2.

    In a frying pan heat oil over medium heat. Add prawns, garlic, chilli, capers, lemon zest and season with salt and pepper. Fry for 2-3 minutes until the prawns start to turn pink.

  • Step 3.

    Add wine and lemon juice. Continue to cook until all the prawns are pink. Pour the passata and cook until heated through and the sauce is slightly reduced. Add the herbs.

  • Step 4.

    Toss spaghetti with the sauce and serve into bowls. Top with extra herbs and devour.

Chantal Organics Products used

Tomato Passata
Extra Virgin Olive Oil

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