This simple pasta supper is bursting with flavor and color. Enjoy!
1 1/4 lbs. raw prawns
1/4 cup sliced scallions
1/2 tsp. chili flakes
2 tbs. garlic-infused olive oil
1 cup sunblush or cherry tomatoes in oil
1/2 cup white wine or vermouth
1 1/2 cups arugula
1/4 cup chopped fresh parsley
grated Parmesan cheese, to serve
8 oz. spaghetti, cooked according to package directions
In a large pan, fry the scallions and chili flakes in the olive oil for a few minutes, then tip in the prawns and tomatoes with their oil. When the prawns are just opaque, add the wine or vermouth and let it bubble a bit. Toss in the arugula and stir until it slightly wilts.
Drain the pasta, keeping a bit of the cooking water, and add to the prawns. Toss everything together, adding some cooking water if needed to make a sauce.
Serve sprinkled with parsley and Parmesan cheese.