The other week Corey was asking me if it was possible to make pasta without pasta sauce and I was trying to explain to him that you could just make homemade pasta sauce with tomatoes. So when I saw this recipe I knew I had to make to show him homemade pasta sauce was even better than store bought. The recipe came from Apples for Jam by Tessa Kiros.
200g tinned tomatoes pureed
250g penne pasta
2 tsp olive oil
500g raw prawns peeled and deveined
2 garlic cloves peeled and squashed a bit.
2 tbs calvados
1 tbs chopped parsley.
Melt half the butter in a small saucepan and when it is sizzling add the tomatoes. Season with salt and a dash of pepper and cook over medium heat for about 10 minutes until it is thick.
Cook pasta in a large pan of salted water following the packet instructions.
Meanwhile, heat a large non stick frying pan over high heat. Add the oil and the rest of the butter and when it is sizzling add the prawns and garlic.
Over the highest heat possible cook the prawns until they are quite bright and the undersides are golden. It is important that the heat is high and that you have a non stick pan so that the prawns fry quickly rather than boil in their own liquid.
When they are cooked scatter them with salt. Add the calvados and cook until it evaporates.
Drain the pasta and keep a cupful of cooking water. Add the tomato sauce to the prawns along with the cream and parsley. Heat until just bubbling. Add the pasta and toss well. If needed add a little of the cooking water to help the sauce coat the pasta. Serve immediately!